| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw tilapia stored atop lidded container of cooked beans in WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxes and containers of unwashed fruits and vegetables (strawberries, blueberries, garlic cloves, mushrooms, mint) stored above unlidded RTE foods.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed many containers of cooled food in WIC with no cover to protect contents. Also observed many bins of fried tortillas/shells being stored above oven and on shelving above prep units with no coverings to protect food.
CDI - PIC placed lids/covers on all foods in WIC that were no longer in cooling process and covered fried tortillas/shells with foil. PIC restored proper storage order in WIC.
REPEAT -3- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed plastic squeeze bottle with significant food debris stored as clean. Also observed 3 metal pans stacked as clean with stickers intact and 1 of those pans had visible food debris as well. CDI - PIC voluntarily discarded plastic squeeze bottle and relocated metal pans to dish area to have stickers removed and re-wash/rinsed/and sanitized.
-0- |
|
20
|
1.50
|
Proper cooling time & 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 5 pans/containers of cut tomatoes prepared either yesterday or on 9/8 in WIC cold holding above 41F. Also observed 5 pans of shredded cheese prepared yesterday cold holding in WIC above 41F. (See temperature observations) CDI - PIC voluntarily discarded affected items.-1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 125F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pico, cooked ground beef, and chicken broth, intended to be cold holding, above 41F.CDI - PIC relocated pico to ice bath to rapidly chill, voluntarily discarded chicken broth and cooked ground beef. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed 2 containers of beans, and 2 containers of ground beef indicated by PIC to be prepared day prior to inspection with no date marking in WIC. CDI - PIC verified prep date and placed labels accordingly.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cooked tomatillo/peppers in WIC with prep date of 9/2. Also observed cooked cactus with 2 prep date marks on one container 9/5 & 9/6. CDI - PIC voluntarily discarded items.
-1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one bottle of sanitizer in front of house and one bottle of soap in dish area with no identifying labels. CDI - Employee placed identifying labels. -0- |
|
33
|
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 5 pans of shredded cheese and 5 containers of cut tomatoes in WIC densely packed, lidded and stacked upon one another in WIC, preventing proper airflow to cool. Observed raw beef in metal pan densley packed, lidded and stacked below another densely packed raw beef pan prepared around 10am unable to cool properly. CDI - PIC voluntarily discarded affected cheese and tomatoes and unstacked/removed lid from raw beef to allow proper cooling. -0.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed whole fish (not received in ice) being held in WIC in a container with undrained ice and water. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed many plastic drink cups and many metal pans wet nested. REPEAT-1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed hand wash sink next to drink dispensing machine not working.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed racks in WIC beginning to corrode. EHS advised to replace/resurface all rusting racks.
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P
Observed 1 container of oil used for cooking being stored in a non food grade spray bottle. CDI - PIC voluntarily discarded spray bottle. Only use food safe utensils and equipment.
REPEAT -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed racks in WIC in need of more frequent cleaning due to food residue accumulation. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed doors to shared dumpster and cardboard recycling open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed excessive litter and garbage in waste area. Increase cleaning frequency. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed flooring throughout facility not smooth and easily cleanable including WIC flooring. -0- |