| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 PIC unable to provide proof of being a certified food protection manager. Work towards obtaining an ANSI accredited food protection managers course certification. Points will be deducted after 210 days of the permit. |
|
6
|
0
|
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 wash hands after a task that contaminated them. At the end of the procedure the PIC used his bare hands to turn the faucet off. This action recontaminates the hands. CDI - Education was provided and EHS observed proper hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P- Observed 3-comp utensil sink with wash water and utensils in the rinse water vat. PIC was unable to provide sanitizer on the unit. Inspection occurred at the commissary so all utensils were moved to the large 3-comp sink in the commissary. CDI- PIC provided Cl sanitizer on the unit. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed pork ribs (110F), chicken (116F), pulled pork (119F), and chili (89F) in a hot hold unit for service. PIC he was attempting to reheat the items for an hour in the hot hold unit. CDI- PIC took all items into the commissary kitchen and reheated them to well above 165F. See temp chart. NOTE: PIC was informed reheating should occur in/on approved equipment. |
|
18
|
1.50
|
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 three large containers of chicken at 51-57F. According to the PIC the items were cooked last night and cooled. With more than six hours of cooling occurring the chicken did not meet the correct cooling parameter. CDI- PIC voluntarily discarded the items. PIC voluntarily denatured the items with bleach.
NOTE: Permit states, This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at or below 45F. |
|
21
|
1.50
|
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 chicken that was cooked yesterday according to the PIC not date marked. CDI- PIC voluntarily discarded the chicken. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed PIC medication stored near clean utensils. CDI- PIC moved items to car. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken on the unit not meet the correct cooling parameter. CDI- EHS provided EHS with MCPHD cooling poster and explained proper cooling methods. PIC voluntarily discarded the chicken.
NOTE: Permit states, This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at or below 45F. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 several squeeze bottles and shakers not labeled on the unit. PIC labeled items. |
|
36
|
1
|
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 PIC cooking on grill without screens up during operation.
NOTE: Permit states, Unit has a screened area where the hinged lid smoker/grill is located. Screens must be in place during operation. All cooking shall be done on the hinged lid smoker/grill or at the commissary for hot holding on the unit. |
|
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 the ice scoop handle placed inside the ice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C- Observed a cloth under a cutting board. This item is absorbent, ensure all non food contact surfaces are clean, smooth and easily cleanable. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit while on the unit. CDI- PIC obtained a sanitizer test kit from the commissary during the inspection. |