| 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 without ANSI accredited food protection manager food certification. Work towards the certification. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to provide EHS with reportable food borne illnesses and symptoms. PIC was unable to proivde a written copy as well. CDI- EHS provided PIC with a MCPHD employee health poster and policy. |
|
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 pic discard gloves after handleing raw pork, money, and washed hands. However, at the end of the procedure the EHS observed the PIC use bare hands to turn the facuet off. This action recontaminates ones hands. CDI- Education was provided and EHS observed proper hand washing.
2-301.15 Only wash hands in handwashing sink. -PF- Observed PIC wash hands at the utensil sink. CDI- Education was provided and EHS observed hand washing at the hand sink.
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC use money kiosk, took payment, handled raw pork, donned gloves in attempt to prepare RTE foods. PIC changed gloves however did not wash hands. CDI- Before any cross contamination occured EHS instructed a hand wash to occur. EHS observed proper glove change and hand washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed sour cream and salsa all above 45F in a non nsf cooler. CDI- PIC voluntarily discarded the items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed QUAT sanitizer well above 400 ppm. CDI- Item was diluted to 200 ppm QUAT. |
|
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 a non-functioning thin probe thermometer on the unit. A VR will occur no later than 6/2/18 to ensure a functioning thin probe thermometer is obtained.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.- Observed reach in cooler without an ambient air thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection without proper protection from out door pests. |
|
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 bottled drinks stored underneath the hand and utensil sink. |
|
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 utensils being stored on a hanger, touching a soiled wall. Items were moved to a clean surface. |
|
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. 4-502.11(A) Maintain utensils in good repair. - Observed racks being held together with zip ties, split gaskets on cold holding equipment, and a non functional low boy (no tcs foods inside) in need of repair or replacing. |
|
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 unit using QUAT sanitizer without a proper test kit. A VR will occur no later than 6/2/18 to ensure the unit obtains a QUAT test kit. |
|
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 cooking, cold holding equipment, and gaskets on cold holding equipment in need of cleaning do to grease and food debris build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed no inlet or outlet protection on the units water supply. Provide a cover. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.14 Removing Mobile Food Establishment Wastes - PF- Observed the waste water tank leaking onto the ground. A VR will occur no later than 6/2/18 to ensure the unit makes repairs to tank and properly discards waste water. NOTE: Unit voluntarily closed to make repairs. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floor of the unit in need of repair do to missing screws or molding.
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 walls and ceilings in need of cleaning do to dirt, food, and grease debris build up. Clean as often as needed to prevent and reduce the build up. |