| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) (Pf) Observed PIC not implementing active managerial control practice during inspection. Food Safety risk factors not controlled include: hot hold, cold holding and food storage. The person in charge must demonstrate knowledge of food safety. CDI, EHS provided food employees with an in-service during the inspection addressing these risk factors. REPEAT VIOLATION |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager- PIC is not a certified food protection manager. A person with supervisory duties must have taken and passed an ANSI certified food safety class. Obtain certification. REPEAT VIOLATION |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw eggs, raw bacon stored above ready to eat foods in the reach in cooler. Raw foods shall be stored below ready to eat foods and according to cook temperature. CDI-raw eggs and bacon were moved below ready to eat foods as a corrective action. REPAT VIOLATION. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Observed refried beans, rice, chorizo, steak, chicken with temperatures ranging from 78F-115F. CDI, PIC voluntarily discarded and denatures product. PIC stated they were finishing up the day and intention was to cool product. Discussion with PIC, Per permit conditions, no cooling allowed in mobile food unit. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed green salsa at 85F. CDI, product was voluntarily discarded. Discussion with PIC about cold holding temp is 41F or below. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed excessively soiled wet wiping cloths stored on prep surfaces throughout the mobile food unit. When not in use wet wiping cloths shall be stored in sanitizer buckets. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed rusty shelves in the dry storage area. Shelves shall remain in good repair. Repair or replace. |
|
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) Observed spice bins and wire racks in need of detail cleaning. Equipment, food contact surfaces, non food contact surfaces utensils shall be clean to sight and touch. Detail clean all areas. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Observed food litter around MFT area. Maintain MFT area free of unnecessary litter. REPEAT VIOLATION
6-201.11 The establishment must provide floors, floor coverings, walls, wall coverings, and ceilings designed, constructed, and installed to be smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.-Observed floor is chipping. Floors shall be smooth and easily cleanable. Repair or replace floor.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Floors and walls observed in need of detail cleaning. Increase cleaning frequency. |