| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11 (A) - (P) Person in charge shall ensure that food safety requirements are being met, without Priority and priority foundation violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager at establishment during inspection. A CFPM must be at establishment during all hours of business. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P) No handwashing observed during the entire inspection. Hands must be washed prior to engaging in food activity, and when changing tasks. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
Yes |
3-202.15 Package Integrity (Pf) Large containers of condiments stored in WIC had visible mold growing on package. Box of tortillas also had visible mold growing on outside of box. Food packages shall be in good condition in order to protect food from any contaminants. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw sausage stored over bacon and bags of onions. Raw food shall be stored in accordance with final cook temperatures and never above RTE foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Food storage containers in flip top prep unit, as well as containers of breader in WIC, have heavy build up of food residue. When in refrigeration, containers should be washed at minimum every 24 hours. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P) Burrito's were taken out of refrigeration and placed directly into warming cabinet. Burrito's were 50 degrees. Foods reheated must reach an internal temperature of 165 degrees, then kept at least 135 degrees. It was advised to keep burritos in refrigeration, then reheated for immediate service when order is placed, as it has been advised during previous inspections. REPEAT. CDI-moved burritos back to refrigeration |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Sausage and breakfast sandwiches in customer grab n go hot hold, holding at temperatures ranging from 86-88F. Hot foods must be kept hot at 135F or above. CDI-discarded |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) All TCS foods in WIC at ~44F. Ambient temperature of WIC is 44F on thermometer inside. All cold TCS Food shall be kept at 41F or below. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No food in establishment observed with a date mark. All TCS foods held more than 24 shall bear a date of when the food was cooked or prepped.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed milk in refrigeration with expiration dates of 3/26 and 4/24. Food shall be discarded by the expiration date or 7 day date mark, whichever comes first. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) Food measuring thermometer that is available at establishment is not thin-stemmed. Establishment needs thin-stem food thermometer. Verification in 10 days. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C) Observed cutting board near 3 compartment sink with heavy scratches and pitting. Cutting boards need to be replaced with new ones that are easily cleanable.
4-101.19 Nonfood-Contact Surfaces (C) Observed cardboard being used as a barrier in the bottom of freezers. Nonfood contact surfaces of equipment that are subject to splash and spillage must be made of non-absorbent, smooth material.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Freezer has EXTREME ice buildup on inside and needs to be repaired so that it does not accumulate ice. All equipment shall be maintained in good condition condition and proper repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) No sanitizer made up during time of inspection. A chemical sanitizer should be made and available for use during all hours of operation.
4-302.14 Sanitizing Solutions, Testing Devices (Pf) No test strips available at establishment for testing sanitizer concentration. Obtain test strips within 10 days. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Pizza oven has heavy accumulation of crumbs and other debris. Cleaning is needed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.12 Outdoor Enclosure (C)
Dumpster doors and lids shall be kept closed. Request new dumpster with tight fitting lids. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Replace missing ceiling tiles. Repair loose baseboards behind fryers and clean floor. Fill holes in the walls.
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors of grease buildup behind cook equipment and handsink. |