| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed a sanitizer bottle stored in the handsink and an ice chest blocking access to the handsink. CDI- Items were removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed grease residue and food debris build up on several utensils stored cleaned. PIC stated items were for home use. PIC stated items were going to be removed from the unit. A VR will occur no later than 1/20/19 to ensure all food contact surface are kept clean to sight and touch. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed steak at 115F at the start of the inspection 2:40PM. 70 minutes after the initial temp taken the item was still at 115F. No cooling occurred. PIC stated the item was starting to cool at 1:30PM. At 3:30PM the item was still 115F. The item did not meet the first cooling parameter. CDI- PIC voluntarily discarded the item.
NOTE: The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; such as cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steak (130F), ground beef (87F), pork(130F), and barbacoa (110F). All item had been in the hot unit since 11AM according to the PIC. CDI- PIC voluntarily discarded all items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed red salsa, green salsa, cut lettuce, diced tomatoes pico, beef tongue, and steak all without dates. CDI- PIC stated items were all made today and wold be kept another day if not used. CDI- All items properly date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed working spray bottle of sanitizer not with the proper label. CDI- PIC labeled the item. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cook steak not meet the first cooling parameter. Item was in a deep, covered, metal container in the low boy reach in. CDI- PIC voluntarily discarded the items.
NOTE: The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; such as cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several working squeeze bottles near the grill top not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed a box of RTE tortilla stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - Observed unit using card board on a shelf used to store single use items. Ensure all non food contact surfaces are smooth easily cleanable and non absorbent.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent.- Observed contact paper on a prep cart with cut marks throughout removed cart. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.- REPEAT- Observed pipes leaking on bottom of unit.
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed cap missing on water outlet. provide cover. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed grease build up on light fixture and ac/heat vent cover. |