| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in a food protection managers course. MFU operator has 210 days from issuing of permit to obtain the certification. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed employee and PIC both enter the MFU and don gloves without washing hands before food prep. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed fresh produce stored in the hand sink pat the start of the inspection. CDI- Items moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp, raw eggs, and raw bacon stored above rte ham and cut cabbage in the low boy unit. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese and cheese empanadas above 41F. CDI- PIC was able to cool items to at least 41F prior to the end of the inspection. NOTE: Per permit all cold holding equipment should be used for cold holding. Cooling shall occur at the commissary in proper cooling equipment. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut lettuce, cut cabbage, cut tomatoes, ham, and cooked yucca all without dates. PIC stated items were made yesterday. CDI- PIC was able to date the items. However if the violation is noted again point deduction will double and corrective action will occur. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- According to the PIC and employee a burger may be served undercooked. However the menu did not have a consumer advisory displayed. A VR will occur no later than 2/16/20 to ensure a CA is correctly documented on all menus. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC and employee preparing RTE foods while wearing bracelets on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee preparing RTE foods with long hair on the head however not wearing a proper head cover. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - Observed wet cloths being stored underneath cutting boards. Ensure non food contact surfaces to be easy to clean, durable and non absorbent. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed MFU using a Cl sanitizer however unable to provide a CL sanitizer test kit. A VR will occur no later than 2/16/20 to ensure a proper test kit is provided. |