| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. -Pf- PIC was unable to demonstrate knowledge of safe food handling practices. CDI- Education provided on how to demonstrate knowledge and provide safe food handling practices. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accreditation food protection managers course. |
|
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 occur. |
|
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed ham, steak, green salsa, red salsa and rice all without dates. PIC stated rice, green salsa, and red salsa were made early this morning and would be kept another day if not sold. CDI- PIC voluntarily discarded the items that were made yesterday and was able to date items from today that would be kept another day. |
|
33
|
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 rice, green salsa, red salsa and cut lettuce cooling at ambient air. PIC stated items were being portioned prior to the inspection starting. CDI- PIC was able to place items in cold holding equipment uncovered and placed on temporary TPHC to be discarded by 6PM. NOTE: Permit states cooling shall occur at the commissary and that cold holding equipment shall be used on the MFU to only cold hold TCS foods at or below 41F. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed MFU front door and window open, not in use, and without proper protection from outdoor pests.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the MFU. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed hood system, cooking equipment and hot holding equipment in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-REPEAT- Observed no hot water at the start of the inspection. CDI- PIC voluntarily closed to make adjustments to propane. EHS observed hot water by the end of the inspection. |
|
55
|
0
|
Physical facilities installed, maintained & 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 floors and walls of hard to reach areas in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce the build up. |