| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed two employee drinks stored on prep surfaces and near clean utensils. PIC moved items. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handsink with beans and pico dumped inside. CDI- PIC cleaned sink and informed employees only hand washing shall occur at the hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw shrimp stored above a bag of RTE tamales. Observed a container of ground beef stored above RTE salsas. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
14
|
0
|
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 stacks of metal containers with sticker, food debris and sticker residue left on them. CDI- PIC moved items to the utensil sink to be properly washed before the next use. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed beans (45F), motza cheese (44F), diced tomatoes (45F), cut lettuce (45F), queso fresco (45F), hot dogs (45F), sour cream (45F) and pico (43F) above 41F. CDI- PIC was informed all TCS foods must be cold held at or below 41F. Per state memo for the first time in 2019 for TCS foods between 42-45F no point deduction shall occur. However, during the next inspection point deduction and corrective action will occur. |
|
21
|
0
|
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 RTE tamales and green salsa without a date. PIC stated items were made yesterday. CDI- PIC was able to properly date the items. Unit had all other TCS foods properly date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed red and green salsa on a four hour time hold without proper written procedures. PIC had clearly marked a start and end time for the items. A VR will occur no later than 4/14/19 to ensure the unit obtains proper written procedures for TPHC. NOTE: EHS provided PIC with a MCPHD TPHC written procedures form. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed cleaner not labeled. CDI- PIC labeled the cleaner. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wiping cloths stored in sanitizer at 0 ppm Cl. PIC provided Cl at 100 ppm Cl for the wiping cloths. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of metal containers stored wet. |