| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC was unable to provide
documentation of being certified in a food protection managers course. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF- 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P- PIC was unable to discuss an employee health policy with the EHS. EHS explained all reportable illnesses, symptoms and exposure with PIC. EHS explained when employees may return back to work after being ill or exposed to illnesses and symptoms. EHS provided PIC with a MCPHD written employee health policy. A VR will occur no later than 7/26/20 to ensure all employee have been re informed of the employee health policy and PIC has implemented the policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed both employees handle trash and don gloves without a hand wash to prep foods. CDI- Before any cross contamination occurred EHS instructed employees to properly wash hands before handling RTE foods. After instruction was provided EHS observed proper hand washing. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 steak (50F), barbacoa (52F), and pork (50F) all cooked from yesterday according to the PIC. Items did not cool to meet proper parameters. PIC voluntarily discarded the items. A VR will occur no later than 7/26/20 to ensure no TCS foods are being cooled on the MFU. Per permit all TCS foods must be cooled at the commissary. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lengua (48F), hot dogs (45F), raw steak (50F), raw pork (50F), cheese (43F) and raw chicken (50F) all above 41F. PIC voluntarily discarded the items. EHS observed prep unit functioning at 47F. A VR will occur no later than 7/26/20 to ensure all TCS foods are kept at 41F or below. EHS will ensure cold holding equipment is functioning properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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- REPEAT- Observed steak, chicken tacos, chicken tamales, pepper and cheese tamales, red salsa, green salsa, hot dogs, and barbacoa all without dates. PIC stated items were from yesterday or throughout the week. PIC was able to date red and green salsa since the items were below 41F and from yesterday. All other TCS foods were voluntarily discarded. A VR will occur no later than 7/26/20 to ensure proper date mark is occurring. |
|
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- REPEAT- Observed steak , barbacoa, and pork all miss the cooling parameters. Items were cooked yesterday according to the PIC and left in the low boy over night. CDI- PIC discarded the items. PIC informed all cooling shall occur at the commissary. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- REPEAT- PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 7/26/20 to ensure PIC provides a thin probe thermometer. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed in use squeeze bottles and shakers not labeled. |
|
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 back door open during the inspection and flies throughout the facility. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee prep RTE foods while wearing a bracelet on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee prep RTE foods with a hair on the head however not wearing the proper guard. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed prep unit functioning at 48F.
4-202.16 Nonfood-Contact Surfaces - Observed cloths under cutting boards. Ensure non food contact surfaces are smooth durable and easy to clean. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- No test kit available during the inspection. A VR will occur no later than 7/26/20 to ensure a test kit is available. |
|
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 grease and food debris build up on cooking equipment and hood system. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.14 Removing Mobile Food Establishment Wastes - PF- Observed waste water leaking from truck. PIC voluntarily closed. A VR will occur no later than 7/26/20 to ensure waste is being properly discharged at the commissary. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed walls near cooking equipment and ac/heat vents with grease residue build up clean as often as needed to prevent and reduce the build up. |