| 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 documentation of being certified in a food protection managers course. Unit has 210 days from issuing of permit to obtain PIC with a certification in an ANSI accredited food protection managers course. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - REPEAT- Observed opened water bottle stored on cutting board with active cutting of lettuce. |
|
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 employee wash hands under sink without soap. CDI- PIC was informed of the violation and the employee was instructed to wash hands properly with soap. After instruction was provided EHS observed proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink. CDI- PIC provided soap at the hand sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw steak stored above RTE cow tongue, raw ground beef stored above RTE tripa, and raw eggs stored above hot dogs and ham. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. NOTE: EHS explained to all employees and PIC the proper way to store raw foods from RTE foods. |
|
14
|
1.50
|
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 several knives and other utensils stored clean according to PIC with food debris left on them. CDI- PIC moved all items to the 3 comp utensil's sink to be washed properly before use. |
|
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 41F. -P- Observed barbacoa at 87F. PIC stated the item was cooked and cooled at 7AM. This item had missed the two hour parameter for cooling. CDI- PIC voluntarily discarded the item. EHS explained how to properly cool TCS foods at the commissary to ensure proper cooling parameters are met. NOTE: EHS had PIC place the item uncovered in a reach in freezer and the item still could not cool within 30 mins the item was still 86F. |
|
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 - REPEAT- Observed pork (98F), barbacoa (121F), and beef (122F) all below 135F. CDI- PIC reheated items to well above 165F. See temp chart. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT- Observed tripa (45F), barbacoa (45F), beans (50F), and cheese (50F) all above 41F in the flip top unit. CDI- PIC voluntarily discarded the items. |
|
31
|
0
|
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- EHS observed barbacoa in the flip top unit where the PIC had stated the item did not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. EHS explained to the PIC and employee how to properly cool TCS foods at the commissary in order to meet proper cooling parameters. |
|
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. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit. Also observed the back screen door open before and during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee cook and prep RTE foods while wearing a bracelet on the wrist. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several wet wiping cloths stored on prep surfaces throughout the unit. |
|
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 - Observed cloths being used underneath cutting boards to help with slipping of the boards. This item is absorbent. Ensure all non food contact surfaces are smooth, durable, cleanable, and non absorbent. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected. |