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| Critical Violations SHOWN in RED |
|
| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed employees dishing RTE foods from pushcart. TCS foods were unprotected from environmental contaminates. Permit states - The pushcart is a ‘lonchera’ type truck that is permitted to sell pre-prepared, individually packaged hot foods made at the commissary (Tacos Y Mas Los Primos). All packaged items must be labeled with the name of the restaurant, name of the food, date and time of expiration. No dishing or scooping of foods is permitted. CDI- PIC was informed permit action will occur if unit does not pre package RTE foods from the pushcart. ITS issued for violation.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No employee or PIC was able to provide documentation of being certified in an ANSI accredited food protection managers course. Unit has 210 days from issuing of permit to obtain the certification. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11 (M) Person in Charge-Duties - PF- Observed no employee able to discuss all reportable illnesses and symptoms. PIC and employees could not provide EHS with any written or verbal conversation of an employee health policy. CDI- PIC was provided with a MCPHD Spanish version of an employee health policy and poster. |
| 9 |
1 |
Food obtained from approved source |
No |
No |
Yes |
No |
No |
3-201.11 Use food from approved sources only. -P- Observed TCS foods not packaged and labeled properly. CDI- PIC voluntarily discarded the items. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed RTE potatoes (119F), beef (119F), chicken (120F), rice (122F), and beans (120F) all above 135F. CDI- PIC voluntarily discarded the items. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico (61F), cut lettuce (67F), red salsa (60F), green salsa (63F), and slaw (64F) all above 41F. CDI- PIC voluntarily discarded the items. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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- 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 slaw, pico, red salsa, green salsa, beef, potatoes, and chicken all without dates. CDI- PIC voluntarily discarded the items. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
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 no thin probe thermometer available on the unit during the inspection. A VR will occur no later than 5/4/19 to ensure the unit obtains a thin probe thermometer. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed RTE cut lettuce, salsa, pico, slaw, potatoes, chicken, and beef all being dished from the pushcart. Permit states - The pushcart is a ‘lonchera’ type truck that is permitted to sell pre-prepared, individually packaged hot foods made at the commissary (Tacos Y Mas Los Primos). No dishing or scooping of foods is permitted. |
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