| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occurred. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf- Observed raw chicken stored above raw chorizo. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed pico, cut tomatoes, green salsa, and red salsa all cooling at ambient air. No rate of change was noted of items to meet cooling parameters. CDI- PIC voluntarily discarded the items. NOTE: Permit states MFU cold holding equipment shall be maintained for cold holding only. Cooling shall occur at the MFU commissary. Permit action may occur if the violation occurs again during a visit or inspection. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed steak, pastor, and chorizo all below 135F. CDI- PIC reheated items to at least 165F see temp chart. |
|
33
|
0
|
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 green salsa, red salsa, pico, and sliced tomatoes all not meet proper cooling parameters. CDI- PIC voluntarily discarded items. EHS re educated employees on how to properly cool TCS foods at the commissary prior to placing in MFU cold holding equipment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed front door open during the inspection without protection from out door pests. NOTE: Point deduction remained the same since no pests were observed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed grease residue build up on hood system, cooking equipment cold holding equipment and hot holding equipment. Clean as often as needed to prevent reduce the build up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT- Observed food debris, grease residue, and dirt build up on floors and walls of MFU. Hard to reach areas are noted to have more accumulation. Hard to reach areas are behind and underneath equipment. Clean ceilings, floors and walls as often as needed to prevent and reduce the build up. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with dry goods and single use items. |