| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several stacks of plastic and metal containers with sticker residue left on them. Observed utensils stored in bus tubs with food debris left on them. CDI- PIC moved items to the 3 comp sink to be properly washed prior to the next use. EHS encouraged PIC to wash all items at the commissary.
NOTE: No signature occurred due to covid19 pandemic however, PIC SAMUEL MURO ESQUIVEL was present during the inspection. |
|
18
|
1.50
|
Proper cooling time and 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 three large containers of green salsa at 90F at the start of the inspection covered in the reach in cooling. 60 mins after the first temp taken the items were still 90F. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE: Per permit all cooling shall occur at the commissary. If the violation is noted again during an inspection or visit permit action may occur. |
|
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 steak, pork, ham, chicken, cheese, cut lettuce, cut tomatoes, and salsa all above 41F. See temp chart. EHS observed cold holding equipment functioning at 57F. PIC voluntarily discarded TCS foods above 41F and voluntarily closed to address the cold holding issue. A VR will occur no later than 7/23/20 to ensure all TCS foods are kept at 41F or below. MFU may not operate until cold holding equipment is functioning properly. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed sanitizer bucket and spray bottles in use without proper labels. CDI- PIC labeled items. |
|
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 three large covered containers of green salsa not meet proper cooling parameters. CDI- PIC voluntarily discarded items. EHS informed all cooling of TCS foods must occur at the commissary with use of proper methods. |
|
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 all in use squeeze bottles and shakers not labeled. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed back door open without protection from out doors pests.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the MFU. |
|
42
|
0.50
|
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 and plastic contianers stored wet. |
|
45
|
1
|
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 cold hold drawers functioning at 57F. Observed cold hold prep unit functioning at 48F. All TCS foods were above 41F. PIC closed the MFU to replace and repair cold hold equipment. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting -REPEAT- Observed water out let not in use and not protected. |