| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Facility must obtain permit 210 days from original permit date. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees with no knowledge of employee health policy. CDI policy emailed to PIC. VERIFICATION REQUIRED. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed facility using cleaner + sanitizer on work surfaces. No sanitizer available to clean prep surfaces or equipment. CDI PIC obtained bleach. Sanitizer prepared. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans reheating in steam well. CDI beans transferred to stove to rapidly reheat. VERIFICATION REQUIRED. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce, salsa and tomatoes holding in flip top cooler above 45F. CDI lettuce voluntarily discarded. Salsa and tomatoes placed in reach-in unit. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
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 of any products in facility. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
Yes |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed only cleaner + bleach available for use. Sanitizer tested at greater than 200ppm. CDI PIC obtained bleach. Sanitizer prepared at 50-200ppm. VERIFICATION REQUIRED. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED. |
|
37
|
1
|
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 food stored in grocery bags. Observed chopped lettuce not covered/protected in direct contact with grocery bags. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips provided. VERIFICATION REQUIRED. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.14 Removing Mobile Food Establishment Wastes - PF Observed MFU waste tank heavily leaking. VERIFICATION REQUIRED. |