| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - Observed multiple risk factor violations during the inspection and PIC does not have certification, understanding of risk factor violations, corrections, etc... |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed no hand washing conducted during the inspection unless employees were instructed by the EHS to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed multiple employees put on gloves without washing hands. CDI - explained both violations; employees complied. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw steak with gloves, then touch a knob on the stove and then a can of cooking spray. CDI - stopped the employee and explained the violation. Employee discarded gloves, sanitized the surfaces touched, washed hands and got new gloves.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed several opened bags of fish, beef and chicken commingled in the freezers. CDI - explained proper storage order and reminded the PIC that once the original bag/container is opened, the food needs to be stored in the correct storage order for safety. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed items sanitizing in the 3 compartment sink at 10 ppm chlorine. CDI - more bleach was added to the sink to make the sanitizer water 50 ppm. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all items in the prep unit and walk in cooler holding above 41F. All TCS items in the prep unit were discarded. A pan of queso blanco, 5 pans of miscellaneous foods and 4 plastic containers of sauces were discarded in the walk in cooler. Verification required 6/23/2019. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no date marking in the facility. Items left in the walk in cooler were dated during the inspection and are to be used within 4 days of preparation. Verification required 6/23/2019 |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed the prep unit with an ambient air temperature of at least 50F and the walk in cooler with an ambient air temperature of 43F. Facility is closed until the units are repaired and 41F or below can be maintained. Verification required 6/23/2019
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 diced tomatoes cooling in the prep top. CDI - explained proper cooling methods; tomatoes were discarded due to the prep unit not working properly. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods. - Observed beef thawing in the prep sink without cold running water. CDI - proper thawing methods were explained. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several fruit flies throughout the facility and flying around the bananas in the hallway storage area. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
Yes |
No |
Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several containers of food stored on the floor in the kitchen and in the walk in cooler. CDI - items were removed from the floor. |
| 40 |
0.50 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to being cut, cooked or served. - Observed the facility cutting/peeling vegetables without washing them. The facility has a permit restriction stating they must separate washing vegetables and meat prep because they only have on prep sink; if this cannot be done properly, additional equipment will be required. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
Yes |
No |
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes with just a sponge and not in any water. CDI - explained to wash in water that is at least 110F. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the cover on the walk in cooler fan. |