| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by having no violations of priority items during the inspection and having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection. Repeat |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
0 Pts:
5-202.12 Handwashing Sinks, Installation - C -- The hot water at the hand sink in the meat market measured 96F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed opened bags of raw chicken stored over raw pork livers, raw lamb, and raw beef in the three door and two door reach-in freezers. When not in the commercial seal, arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The foods were arranged according to final cooking temperatures and the manager was educated to correct the violation. Also, observed cut raw chicken stored above raw steak the middle two door reach-in and whole beef stored on top of a box of limes. Store food items according to final cook temperatures. The chicken was relocated below the steak and beef moved to a proper location to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed staining and dried meat debris on the cutting boards throughout the market prep areas.Equipment food contact surfaces and utensils shall be clean to sight and touch. The cutting boards were cleaned and sanitized in place to correct the violation. |
|
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 -- Observed TCS food in the middle display unit stored above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. All food above 41°F were discarded to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed a display cooler and 3-door refrigerator not operating according to manufacturer's specifications. The facility is currently storing food in the display cooler above 41°F and food is on the floor in the refrigerated trailer. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected units within 10 days for compliance. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a bag of onions used in the meat market stored on the floor in the customer area, and creama, cactus, banans, soybean oil and lard stored on the floor in the meat market and outside refrigerated food truck. Store food at least 6 inches above the floor to prevent contamination.
3-307.11 Miscellaneous Sources of Contamination - C -- Observed chorizo stored in direct contact with an unapproved storage tote in the refrigerated truck. Food shall be stored in a food grade container or food grade plastic bag. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
0 Pts:
2-402.11 Effectiveness-Hair Restraints - C -- Observed food employees in the meat market prep area without a hair restraint. Food employees shall wear hair restraints (hats, hair coverings or nets, beard restraints) to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Three door freezer contained water and ice in the bottom. Repair. The display case was not maintaining proper temperatures. Repair. Observed rusty shelving in the units through out the market and in the refrigerated truck. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-202.16 Nonfood-Contact Surfaces - C -- Observed milk crates used for storage shelving in refrigeration and dry storage. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace.
4-205.10 Food Equipment, Certification and Classification - C -- Observed frozen TCS meats in the storage room stored in ice cream coolers that are not approved for TCS food storage. Food equipment shall be used in accordance with the manufacturer’s intended use. Discontinue the use of the temporary refrigerated trailer. EHS requested a plan review take place to accommodate needed approved refrigeration for the market and use as a commissary (plan review is required when equipment is moved and added) and has still not been received. 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. Remove and submit a plan review immediately.
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting board of the sandwich prep unit. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean refrigeration inside where blood and debris is present through out. Remove water and ice build-up inside the bottom of the reach-in freezer. Non-food contact surfaces shall be free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P -- The hose at the can wash had a pistol grip sprayer attached and the water was turned on, which creates continuous pressure on the hose/faucet. The backflow prevention device currently installed is not approved for continuous pressure (ASSE 1011). Employees can either remove the pistol grip sprayer after every use or a dual check valve that meets ASSE Standard 1024 (or other Standard that allows for continuous pressure) may be installed. The employees were educated and the pistol grip sprayer removed to correct the violation. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Toilet Tissue, Availability - Pf -- Toilet paper was not provided in the employee restroom. A supply of toilet tissue shall be available at each toilet. 6-202.14 Toilet Rooms, Enclosed - C -- The self-closures on the employee and customer restroom doors are broken. A toilet room shall be completely enclosed and provided with a tight-fitting and self-closing door. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
0 Pts:
5-501.113 Covering Receptacles - C -- The dumpster door was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. The person-in-charge closed the dumpster to correct the violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair baseboards and cracked floor tiles/damaged areas. Repair or patch any wall damage near reach in units and dry storage room. Physical facilities shall be maintained in good repair. REPEAT
6-201.11 Floors, Walls and Ceilings-Cleanability - C -- Reseal any areas of the flooring in market where concrete is cracked and absorbent. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Finish.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C -- Observed nonfunctional equipment, large crates, and a collection of leaves and food debris behind the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove/clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C -- The light in the refrigerated truck is not provided. Approved refrigeration is required. |