| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment:. Pf-No PIC with the Certified Food Protection Manager training on unit when REHS arrived and staff on truck could not identify who was in charge when owner not on unit. PIC shall be present during all hours of operation CDI-owner with certification arrived 10 minutes after inspection began. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No PIC on unit with the required Certified Food Protection Manager certification at tiem of inspection. PIC with certification arrived 10 minutes after inspection began. Manager-(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI-PIC arrived with certification |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C). Hot water in handwashing sink read 78F when REHS washed hands Instant water heater was off.
Handwashing Sink, Installation- (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a water flow for at least 15 seconds without the need to reactivate the faucet. CDI-Water heater turned on and 100F water available
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Storage in handsink. A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. CDI-storage removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw eggs above bottles of soda in reach in cooler. Keep raw proteins such as eggs below ready to eat foods. CDI-eggs moved. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) 1 pot os salsa 115F in oven that was not on. Keep hot hold TCS foods 135F and above. CDI-pot put onto stove to reheat. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cut sausage 51F on make line. Pico de gallo 45F on makeline . Keep cold hold TCS foods 41F and below. CDI-foods moved to reach in portion of make line. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) No sanitizer in sanitizer bucket.(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:(1) Held between uses in a properly mixed sanitizer solution. CDI-no bleach on unit. Once obtained sanitizer mixed to proper concentrations. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C), Observed containers with no handle being used for scoops in numerous dry goods. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Replace with a scoops with handle. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)Unapproved Vissani white chest freezer on unit. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Replacement needed of badly peeling shelving inside reach in cooler. Equipment is to be maintained in good repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage-( P ) Sewage tank leaking profusedly onto ground. Tank not dumped the day before and overflowing due to excess volume. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. CDI-MFU went back to commissary, dumped sewage tank and met REHS at original location on Guess Rd to confirm sewage no longer leaking onto ground. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) Interior of cabinetry at window on unit is not cleanable. Large gaps between walls and bottom of shelving with spray foam filling gaps. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |