| 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. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- During conversation PIC was only able to provide EHS with three food borne illness symptoms that would exclude a food handler from working with food. PIC was unable to discuses food borne illnesses, when an employee may return to work after being ill, and any exposures that would exclude an employee from working with food. CDI- EHS provided PIC with an employee health policy and discussed all requirements of the employee health policy. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed twist top employee water bottle stored on the flip top prep units prep top. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P- Observed PIC handle raw chorizo and chicken without washing hands before returning to RTE food prep. Observed cross contamination occur from raw to RTE. CDI- Education was provided. PIC voluntarily discarded RTE food. After instruction EHS observed proper hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC use a gloved hand to handle raw chorizo and raw chicken. Without a hand wash and glove change the PIC used the same gloved hand to handle RTE tortillas. CDI- PIC voluntarily discarded RTE tortillas. After instruction EHS observed proper glove use and hand washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed red salsa (50F) and green salsa (47-50F) that has been heat treated during prep not meet proper cooling parameters. PIC stated the items were both cooked and cooled early this morning. PIC did not document when item started cooling. PIC stated the TCS food is mixed after heating and then placed in the walk in at the commissary. CDI- PIC voluntarily discarded the items. |
|
21
|
1.50
|
Proper date marking and 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- Observed cut lettuce, cut tomatoes, red salsa, green salsa, motza cheese, and beef tongue all without dates. PIC stated items were prepared early this morning and if not used today they wold be kept another day. CDI- PIC was able to properly date items. |
|
31
|
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 red and green salsa not meet proper cooling parameters. CDI- PIC was informed on proper cooling methods and cooling parameters. EHS provided PIC with MCPHD cooling parameter poster. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed oil on the cook line in use and not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing RTE foods with long hair and without a head cover. |
|
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 single use trays and plates not inverted and unprotected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed some shelving rusting above food prep areas. |
|
47
|
0.50
|
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.- Observed grease residue build up on cooking equipment and hood system. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.- Observed a minor water pipe leak under the hand sink.
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in se and not protected. |