| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -Observed PIC handle money and don gloves without a hand wash. Also observed PIC handle raw chicken without a hand wash in attempt to prepare RTE foods. Before any cross contamination occurred EHS instructed a hand wash. No water on unit. Unit voluntarily closed. CDI- EHS provide education on when to wash hands.
NOTE: PIC was informed if the violation occurs again permit action may occur. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC bare hand RTE tortilla from the grill. CDI- PIC voluntarily discarded the items. EHS provided PIC with education on not to use bare hands when preparing RTE foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled dish plastic and metal containers stacked inside of the hand sink. CDI- PIC removed items. EHS informed PIC the hand sink is only used for hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed utensils, plastic containers, metal obtainers stored clean according to PIC with minor food debris left on them. CDI- Items were moved to utensil sink and EHS instructed the items be washed properly at the commissary before use. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef (120F) and beans (100F) both below 135F. CDI- PIC voluntarily discarded the items. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed cheese (56F), cut lettuce (61F), diced tomatoes (61F), cut pickled cabbage (69F) and salsa (51F). PIC voluntarily discarded the items. A VR will occur no later than 8/11/18 to ensure the unit is cold holding TCS foods at or below 45F. NOTE: PIC was provided with a TPHC form.
NOTE: PIC was informed if the violation occurs again permit action may occur. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 cut lettuce, cut tomatoes, cut pickled cabbage, and salsa without any date marks. PIC stated the items were made a couple days ago. Items were voluntarily discarded by PIC. A VR will occur no later than 8/11/18 to ensure the unit is properly date marking TCS items. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed sanitizer spray bottle and several cleaning spray bottles without a label. CDI- PIC voluntarily discarded the items. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed an abundant amount of flies throughout the unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed several plastic trays stored above a food prep area with food debris splatter left on them. |
|
47
|
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 cooking, hot holding, and cold holding equipment in need of cleaning do to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed unit unable to provide water to any fixture on the unit. Unit voluntarily closed. A VR will occur no later than 8/11/18 to ensure unit obtains hot running water. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT-Observed chipping paint and exposed wood (absorbent) throughout the units floors and walls.
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 in need of cleaning do to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
54
|
0
|
Meets ventilation and 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 stored above food prep areas. |