| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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.- PIC was unable to provide documentation of being certified in a food protection managers course. |
|
4
|
0
|
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 several open soda cans on top of food prep areas with RTE foods near. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee leave the MFU, and once returned donned gloves without a hand wash to prep foods. CDI- Prior to any cross contamination EHS instructed the employee to was hands and then don gloves to prep foods. After education was provided EHS observed proper hand washing. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed green salsa being portioned out on the MFU at the start of the inspection at 50F. 60 mins after cooling the green salsa was 49F. Proper cooling rate did not occur. CDI- PIC voluntarily discarded the item. EHS informed PIC to portion and cool TCS foods at the commissary to ensure proper cooling rates occur. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled peppers and onions below 135F. See temp chart. CDI- PIC reheat items to at least 165F see temp chart. |
|
31
|
0.50
|
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- Observed green salsa portioned on MFU and not meet proper cooling rate. CDI- PIC voluntarily discarded the item and was informed how to properly cool TCS foods at the commissary. |
|
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 counter tops. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cold holding equipment handles, cooking equipment and shelves in need of cleaning due to grease debris build up. |
|
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 food debris and grease debris build up on ac/heat vent cover and hard to reach areas of floors and walls. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent the build up. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee items stored with dry goods and RTE foods. |