| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf PIC has several risk factor out of compliance and it was difficult getting control of issues. No active managerial control of facility. Owner did not have control of facility due to many high risk (P and Pf) items being out of compliance. PIC was not present at the start of the inspection, but came after all items had been assessed for EHS to review items with. R |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No one had any certificate during inspection. Owner with ServSafe showed up at end of inspection to help with issues. Ensure that there is always a certified food protection manager on duty when the meat market and kitchen are in operation or can be worked out of. This will require one pass a test such as the ServSafe Food Protection Managers exam. R |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. EHS found a bottled waters in the kitchen half of the establishment on a preparation surfaces. Keep employee beverages below food preparation surfaces. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. P - EHS found several large fillets of fish (with tails/scales still in tact) in a chest freezer right outside of the meat market. This product did not contain any labeling and was also stored in direct contact with the chest freezer. PIC stated that the product was from El Ideal LLC, but could not produce receipts or product packaging during the inspection. In the future, retain these items to show they are from an approved source. Product was discarded due to storage in direct contact with ice in chest freezer (that is open to customers to contact). |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS found a pan of cooked meat sitting directly on top of a pan of raw meat in the walk in cooler. Do not store ready-to-eat/fully cooked product mixed in with raw product. CDI. PIC moved the pan of cooked meat to a shelf with other ready-to-eat food items. CDI. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf - EHS found the the meat slicer in the meat market still had dried meat residue on the back of the blade. The bandsaw had dried meat on the wheel, The meat grinder was found to have large amounts of old meat on it with maggots in the tube. The meat grinder and all other equipment was stored as clean. Multiple dishes were being pulled that were found in clean areas. Owner could not clean all equipment in time. REHS will return to see items corrected within 10days. Full points taken R
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P - EHS found sanitizer vat of 3 compartment sink with sanitizer made up in it. Sanitizer was too weak (less than 50 PPM). EHS had this solution drained during the inspection. Use test strips to check strengths of sanitizer. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Yellow rice was found on the steam unit at 112F. Rice was pulled and discarded. Rice was found in steam unit in a floating system of plastic wrap on top of the dish and the rice resting on it with another layer of plastic wrap over it (hammock suspension style). Do not store rice using this method. Rice must contact the dish to keep hot at 135F plus. Full points will be taken if seen again. Owner must work on Hot holding temperatures. R CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P - EHS found multiple raw meat products holding between 42 - 43 degrees at the start of the inspection. By the end of the inspection, when EHS was going over items marked with PIC, products had dropped to 41 degrees. PIC speculated that unit had been in defrost, as the air temperature in the unit was reading high for a time. EHS discussed adjusting defrost time/cycle so that products never rise about 41 degrees F. CDI. Products at 41 degrees F or below by end of inspection after unit kicked on and temperature in unit dropped. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-207.11 Restriction and Storage - Medicines (P) (Pf) multiple supplements and medications were found stored throughout facility. One bottle of heart medication was being used to store sugar in. All meds and supplements must not be stored in kitchen areas were food for pay is sold. Keep in a different area and labeled for personal use. If seen again full points will be taken due to the seriousness of mixing food and medications. REHS will return within 3 days to see correction of this item.
7-201.11 Poisonous or toxic materials shall be stored to not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating with space or partitioning. P - Roach poison was found stored on small card board cut outs mixed with fat throughout the facility. On food surfaces and non food surfaces. When previously checked, poison stated it could not be used around food service items. All were removed and manager was told of issue with the self treating. All surfaces needs to be rewashed and cleaned. Work with a pest management company to remove roaches. Use approved pest control chemicals for controlling pest. If baits are to be used, an approved bait box must be used to house the bait/trap pests to keep from tracking bait through facility/on surfaces. Full credit taken due to not fixing this issue over several inspections. Will return to see items corrected. |
|
32
|
2
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification (Pf) Owner was found drying raw beef in equipment at air temperature. Drying meat requires a Variance and must be approved by our office. Do not dry meat in the facility unless an approved plan has been submitted and met all requirements for the state. All beef was discarded and denatured during inspection. PIC stated that the meat was for personal use. This meat has been found before and presented as if for sale. If items are for personal use, they cannot be stored intermixed with items for sale in establishment and must be labeled for personal use only & not for sale. Full points taken. CDI |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food label information shall include the common name of the food or an adequately descriptive identity statement, ingredients in descending order, the net quantity of contents, name, and place of business. PF. Multiple containers of grease were sitting out the counter in the meat area for customer self-service. These containers must be labeled or a label needs to be displayed at the product area. Additionally, dried fish was found in a chest freezer in the customer service area. There was no packaging on this fish and it was stored in direct contact with the ice buildup in the chest freezer. Be sure to label all food if removed from its original container. R - EHS must return within 10 days to see that these items have proper labels.
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Label seasonings and spices in containers were product might be mistaken for something else. EHS found sugar and brown sugar stored in clear plastic containers. Place labels on these products. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-202.13 Insect control devices shall not be located over food preparation areas and retain the insets within the device to prevent them from being impelled or falling on exposed food or equipment. Sticky fly trap was found on a prep area over another prep area with flies and roaches on it.
6-501.111 Controlling Pests (Pf) maggots were found on the meat grinder. Live maggots were crawling over the meat dispenser portion of the equipments and was stored as clean. Full credit taken due to maggots could have fallen into food if REHS had not found issue. EHS also observed flies buzzing around the meat market during the inspection. EHS shall return within 10 days to verify equipment is clean and maggots are eliminated.
6-202.15 Outer Openings, Protected (C) - Eliminate daylight that can be seen around back door in the meat market area. These openings can allow pests to enter the facility. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food was found stored on the floor in the meat walk in cooler. Be sure to store all food off the floor. Do not store food below drips in coolers/freezers. EHS found food with ice build up on outer packages in 3 door freezer. PIC moved this product during the inspection. Full credit shall be taken during the next inspection if not in compliance. Repeat Violation. Additionally, EHS observed dried fish in the chest freezer out front of the meat area in direct contact with the sides of the freezer/in contact with ice. This is a customer self-service area. Product was discarded during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. - EHS found tongs stored in a clean pan amongst clean utensils on the steam unit in the meat market. PIC stated that these utensils are supposed to be clean and that utensils are to be washed, rinsed and sanitized after each use. Pan was pulled to be washed during the inspection. EHS also found dirty knives/spoons stored on a magnetic strip on the wall by the 3 compartment sink. These items are not to be stored in this area if not clean. In use utensils/utensils that will be used again, must be stored in a clean dry place and changed out every 4 hours, in hot water greater than 135 degrees F or in running water that moves to allow drainage. Items were pulled to be washed during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Equipment shall be maintained in good repair. - Repair one door cooler handle in kitchen were missing. Repair 3 door freezer where large amounts of ice are accumulating. R
4-202.11 Food-Contact Surfaces - Cleanability (Pf) many broken knives and spoons were found in the meat market still being used. Discard broken equipment. Do not wrap handles of approved utensils with tape of plastic wrap. This creates a surface that is not easy to clean.
4-101.11 Characteristics - Materials for Construction and Repair (P) - Do not use containers that are not approved for food storage to store food. EHS found fat trimmings for grease stored in trash bags in the walk-in cooler. PIC moved this to a stainless steel pan during the inspection.
4-101.19 Nonfood-Contact Surfaces (C) - Do not use straw bristle scrub brush to clean dishes. This item cannot be cleaned/supports the growth of bacteria. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Clean the table under the grill. Clean inside of the oven. Clean shelves under the grill and griddle. Clean inside of the reach-in freezer in the market. Clean the hood vents due to grease build up. The steam unit needs cleaning. Clean shelves in all coolers. Replace gasket on left side door of the freezer. Ice is forming at the damaged area. Clean shelf where spices are stored. Clean outsides of dry food containers beneath prep tables. R |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow prevention, Air Gap (P) The 3 vat sink in the meat room has a homemade attachment which allows the faucet to go below the sink edge so that there is no longer a air gap. Remove the homemade plumbing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. - Cleaning needed of floors beneath and behind equipment in the meat market. Clean floors in kitchen as well. R
6-501.11 Physical facilities shall be maintained in good repair. The ceiling in the meat department is missing a ceiling tile and needs to be covered.
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. The back kitchen has many items that are not needed for the kitchen. Large amounts of shoes, plants, tools etc that need to be moved out of the kitchen. The kitchen is for kitchen equipment only. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) an area needs to be made to store employee items so they are not mixed throughout the facility. |