| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC failed to demonstrate PIC duties by not knowing what to do with some corrective actions of improper holding and cooling temperatures. PIC knowingly with no hot water since the day before (6/10/2021). CDI- PIC closed facility and was educated on how to ensure PIC duties are met. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for only 5 secs and turned of faucets without a barrier. This action re contaminates ones hands CDI: PIC asked employee to rewash hands and to use a barrier when turning off faucets. EHS observed proper hand washing after instruction was provided. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women's restroom. CDI- Paper towels provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw shelled eggs stored above ready-to-eat foods in the reach in. CDI: PIC reorganized storage. REPEAT
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. REPEAT- Observed pork stew and cabbage mix stored with no coverings of such. |
|
14
|
1.50
|
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 meat grinder per PIC Jose, is used for grinding cheese and is clean. Meat grinder had debris buildup in all parts. CDI: PIC took apart to clean at 3 comp sink. Observed several food utensils with debris or oily to sight and touch. CDI: PIC rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine in need of cleaning due to pink and dark build up. |
|
18
|
3
|
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 cooked pork, meatball dish, cooked beets, pork stew, cabbage mix, refried beans, and pupusa over 41f. PIC stated those items was cooked the day before. CDI: PIC voluntarily discarded. REPEAT |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, boiled eggs, and steak less than 135F. CDI: PIC reheated items to 165F before putting back out on hot holding unit. Observed pot of rice at 77F stored in room temperature under the microwave. CDI: PIC voluntarily discarded. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creama over 41F. CDI: PIC took to freezer to quickly cool. Observed raw shelled eggs on cart and chorizo stored on shelf by cookline. CDI: PIC voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 cabbage mix, pork stew, and refried beans labeled with incorrect date. PIC stated they were made the day before and was not sure why it was labeled with today's date (6/11/21). PIC voluntarily discarded. REPEAT. A VR will occur no later than 6/20/21 to ensure proper date marking is occurring. A RCP may be encouraged for facility to implement if violation is not corrected for long term compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemical solution in the storage room stored over produce. CDI: PIC moved to chemical storage area. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 mix stored in plastic bus tub in reach in temping at 45 in the center observed cooked pork, meatballs, pork stew, cooked beets, and beans all not meet proper cooling parameters. Observed CDI: Voluntarily discarded. REPEAT. EHS explained to PIC how to properly cool TCS foods. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottle and metal pan at the cookline not labeled. CDI: PIC labeled. |
|
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. Observed several bugs and roaches behind the knife storage box on the wall. PIC stated pest control comes to spray facility every 3 months. EHS suggested to have pest control occur more often. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a bracelet while handling food. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 a bowl used as a scoop in the rice pot. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. |
|
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 flip top unit with broken left door. |
|
47
|
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. Observed equipment door handles and gaskets in need of cleaning due to food debris and grease build up. Observed shelving and cooking equipment in need of cleaning due to food debris build up and grease residue. PIC stated it gets clean about every month. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at facility during inspection. PIC stated there was no hot water since yesterday (6/10/2021). Owner came and showed EHS the ticket put it for technician to come out and fix. Permit suspended. PIC closed facility. A VR will occur no later than 6/20/21 to ensure hot water is provided. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. |
|
53
|
0
|
Physical facilities installed, maintained and 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 heavy buildup where the wall and floor meet under the prep sink and behind the grill/fry area. |