| 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. Observed PIC was not a certified food protection manager. REPEAT -2 PTS. |
|
6
|
0
|
Hands clean and properly washed |
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 employees washing their hands and turning off the faucet without using a barrier. CDI. PIC instructed them to rewash their hands and PIC demonstrated how to properly turn off faucets by using paper towel. -0 PTS. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P OBSERVED raw eggs being stored over container of cooked beans in the reach in cooler. CDI. PIC rearranged reach in cooler placing the raw eggs at the bottom shelf.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED cooked rice being stored in a grocery store plastic bag on a shelf in the kitchen. CDI. Employee voluntarily discarded rice. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P OBSERVED in the reach in cooler cooked beans, cooked steak, and cooked chorizo being stored in large containers temping above 41F.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED cabbage stored in a large container and sandwich cabbage both prepared yesterday temping above 41F in the reach in cooler. PER PIC, sandwich cabbage was used at 6:00am at room temperature and placed back in reach in cooler. Did not meet cooling parameters. Temperature of sandwich cabbage was taken at 10:55am. REPEAT. -1.5 PTS. |
|
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 in the steam table sliced hot dog franks, chicken legs, and steaks not reaching 135F. Within 4 hours of being at steam table. CDI. Employees reheated items on grill to reach 165F or above. OBSERVED cooked rice and cooked noodles in large bowls and container of cooked potatoes on the shelves in the kitchen not reaching 135F to maintain hot temperature. CDI. PIC Discarded rice, noodles and potatoes. -0 pts. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED cabbage and corn tamale in flip top, chorizo and raw eggs on shelf. OBSERVED cooked steak, cooked chorizo and cooked beans in the reach in cooler. CDI. PIC voluntarily discarded cabbage and corn tamale in flip top and items on shelf. PIC discarded all items in reach in cooler. -0 pts. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 gallon milk, cabbage in flip top, bean and cheese and pork pupusa in the lowboy without a date on any items. PIC stated milk was opened yesterday and other items were prepared on yesterday. CDI. PIC placed date on all items.
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 cooked steak in a container that was prepared yesterday with today's date on it. PIC voluntarily discarded item. REPEAT. -3 PTS. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P Observed hand sanitizer being stored over bottled water and stainless steel cleaner being stored above onions. CDI. PIC moved items to chemical storage area. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cabbage prepared yesterday in a large container temping above 41F. CDI. food item was discarded. REPEAT. -1 PT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. OBSERVED beef thawing at prep sink without running water for about 45 minutes. PIC placed beef in reach in cooler to decrease temperature. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED roach on top on crema lid in reach in cooler. CDI. PIC discarded creama. |
|
37
|
0
|
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 cooked tamales wrapped in aluminum foil from yesterday being stored in a pot directly on the floor. CDI. PIC discarded tamales. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED condiment cups being used as scoops in salsa. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED cutting board needing to be replaced or resurfaced. -0 pts. |