| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf) - There were several items out of compliance during the inspection, such as cooling, and date marking, as well as various cooling methods.
**The person in charge shall ensure that: (D) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; (G) Employees are properly cooking time/temperature control for safety food, being particularly careful in cooking those foods known to cause severe foodborne illnesses; (H) employees are using proper methods to rapidly cool time/temperature control for safety foods that are not held hot or are not for consumption within 4 hours; (I) employees are properly maintainng the temperatures of time/temperature control for safety foods during hot and cold holding; (N) employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
CDI - Education was given, and all items were corrected during the inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P). Observed food employee not wash hands long enough.
**(B) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough
drying using a method as specified under § 6-301.12.
CDI: PIC demonstrated to food employee how to properly wash hands and hands were rewashed.
2-301.14 When to Wash (P). Employee cracked egg and changed gloves but did not wash hands between removing and donning gloves.
**Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using
tobacco, eating, or drinking;(E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the
hands.
CDI: hands were rewashed and faucet was turned off with a barrier. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf). Food employee observed moving a stack of tortillas with bare hands and then touching a papusa on a plate with their bare hands.
**(B) Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CDI: foods were discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). The water leaks at the handwashing sink by the prep sinks; therefore it is turned off. The makes the hot water too hot to wash hands.
**(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use.
CDI: the cold was turned on and a plumber was called. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P). Chorizo cooling was 93 at 1:21 then checked again at 1:49 and was 85F. This is a cooling rate of .28F/minute and should be .54F/minute. Reduced to half for only one item.
**A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135F to 70F; and (2) Within a total of 6 hours from 135F to 41F or less.
CDI: the chorizo was placed in the freezer and cooled to 65 by 2:30. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Pupusa mix sitting on the counter at 60F and had been there for 1 hour.
**(A)(2) Time/temperature control for safety food shall be maintained at 41F or less.
CDI: the foods were put on a time procedure and the time procedure paperwork was left with the facility. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - The chorizo started on the counter at ambient temperature and then moved to the reach in cooler with the lid on. Green salsa in a deep container on the counter at 145F.
**(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3)Using rapid cooling equipment;(4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
CDI - The chorizo was moved to the reach in freezer and cooled to 65F by the 2 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Cleaning is needed on several of the gaskets on the upright cooler and freezer.
**Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C). Both side doors are open at the dumpster.
**Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (B) with tight-fitting lids or doors if kept outside the food establishment. |