| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handwashing sink with cloth in basin . CDI - PIC instructed food handler to remove and clean hand washing sink. REPEAT -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce in WIC above tub of RTE whip cream. CDI - PIC restored proper storage order. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hot box holding 2 containers of stewed beef under 135F. CDI - PIC voluntarily discarded stewed beef. REPEAT - |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cold holding in WIC of many TCS foods holding above 41F. See temperature observations. PIC voluntarily discarded all affected items and re-located raw meats that were below 45F to WIF to rapidly cool. PIC voluntarily closed facility until repairs have been verified on WIC. REPEAT -3- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed chicken empanadas in WIC date marked 7/7 and meatballs 7/8, exceeding 7 day parameter. Also observed commercially made potato salad with use buy date 4/22/26. CDI - PIC voluntarily discarded food item.
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed Empanada meat date marked for 7/10 and PIC indicated food handler prepped empanadas today that were date marked 7/13 with the meat from 7/10. CDI - EHS educated PIC on proper date marking procedures. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed hot holding of TPHC items at time of inspection. PIC indicated items had been placed on the line at beginning of inspection and not updated with new start/end time. TPHC log reflected food from this morning. CDI - PIC instructed food handler to update TPHC log with correct time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed styrofoam cup of detergent atop fryer next to large metal mixing bowl used for food contact. CDI - PIC re-located cup of detergent to appropriate storage area. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects in the establishment at time of inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination.
Observed WIC condenser leaking directly into bins of food. CDI - PIC voluntarily discarded affected food items and will refrain from using that shelf directly under dripping condenser. |
|
40
|
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 food handlers with wrist watches and bands in active food prep. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed damp wiping cloth on food prep table and wet cloth in hand wash sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed 2 fryer baskets and 1 fryer scoop with meshing to be in disrepair. PIC indicated they would order new fryer utensils.
4-501.11 Maintain equipment in good repair.
Observed WIC in disrepair with ice buildup and major leaking coming from condenser. Ambient WIC temperature was 47F at time of inspection. PIC voluntarily closed facility until repairs have been verified on WIC. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed equipment throughout facility and WIC shelving in need of more frequent cleaning due to build up of debris and food residue. REPEAT -0.5- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning throughout the Ktichen. REPEAT -1- |