| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Only certified food handlers observed onsite. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee wash gloved hands inside the prep sink and the same employee wash gloved hands a second time at the handsink. CDI by education and redirection to the proper handwashing location. |
|
8
|
0
|
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 for hand drying provided at either restroom handsink. Including the restroom in the dining area marked for employees only. CDI by providing. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45F or less. Observed boxes of shelled eggs the PIC stated were picked up from supplier in a personal car at 54F in boxes. PIC stated he just arrived 35 minutes prior to start of inspection. CDI- Advised PIC to transport in a cooler on ice to maintain in transport at 45F. Eggs were immediately placed into the cooler and rechecked at 50F within 40 mins. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and chicken stored on shelving above cooked soup and cabeza inside the reach in cooler. Observed smoked pork chops stored in the meat market case next to and under raw meat storage. CDI by re-arranging for proper storage.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of flour and maseca. Observed an uncovered pot of adobo sauce left in close proximity to the handsink at arrival. CDI by covering and moving. |
|
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 debris left on the meat cuber. According to the PIC the cuber was cleaned and stored for once a week use. CDI by advising to break down to rewash/rinse/sanitize and store as clean. All other products observed clean. |
|
18
|
0
|
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 cooked tripe decrease only 11 degrees over 1 hour from 94F-83F. After cooling for 40 minutes prior to arrival. CDI by breaking the product down to cool inside the reach in freezer. See cooling methods. If no intervention made, product may not have met proper cooling time/temp parameters. |
|
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 chicken and ribs with a few pieces slightly below 135F. CDI by reheating both to 190sF. |
|
21
|
0
|
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 queso frescos, deli meats and smoked pork chops left without date marking. 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 incorrect dates on salsas stored in the front reach in cooler with incorrect dates. CDI PIC was aware of accurate prep/open dates and all items were date labeled while onsite. No prior violations noted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser left unlabeled. CDI by labeling. |
|
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 tripe cooling while covered inside a large pot inside the walk in cooler not cooling rapidly. CDI-Cooling method was changed to ensure rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B)(1) Hold in-use wiping cloths in sanitizer between uses. Label sanitizer wiping cloth buckets. CDI by labeling. |
|
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 minor food debris build up on shelving used to store clean utensils over the 3 comp sink and inside the flip top cooler gaskets. |