| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
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 an ANSI approved food protection managers course. MFU has 210 days from issuing of permit to obtain the certification. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
Yes |
2-103.11 (M) Person in Charge-Duties - PF- PIC and employee were both unable to discuss the employee health policy. EHS provided PIC and employee with a written employee health policy and a MCPHD employee health poster. A VR will occur no later than 2/11/20 to ensure an employee health policy is implemented. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee don gloves and prep RTE foods without a hand wash. Observed the PIC handle trash and don gloves without a hand wash in attempt to prep RTE foods. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing.
2-301.15 Only wash hands in handwashing sink. -PF- Observed an employee wash hands at the utensil sink. CDI- EHS informed the employee hand washing must occur at the hand sink. EHS observed proper hand washing at the hand sink. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee preparing RTE pork pupusa mix with bare hands. CDI- Item was voluntarily discarded. PIC washed and donned gloves to prep RTE foods. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fried fish (67F), fried pork (87F), and fried yucca (97F) all below 135F. CDI- PIC reheated items to at least 165F see temp chart. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT- Observed cooked squash (48F), cheese (50F), cut cabbage (48F), red salsa (50F), chicken pupusa mix (49F), pork pupusa mix (58F) and cheese/bean pupusa mix (48F) all above 41F. PIC voluntarily discarded all items. PIC voluntarily closed since reach in cooler was functioning at 50F and low boy at 43F. A VR will occur no later than 2/11/20 to ensure all cold TCS foods are cold held at 41F or below. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of plastic forks, trays, and napkins stored on the floor. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board in need of resurfacing or replacing due to deep cuts and grooves.
4-501.11 Maintain equipment in good repair.- Observed reach in cooler functioning well above 41F. |
| 46 |
1 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
Yes |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- REPEAT- Observed no sanitizer test kit available during the inspection. A VR will occur no later than 2/11/20 to ensure a sanitizer test kit is provided when unit is in operation. |