| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration.
Several priority foundation violations found during the inspection. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation
cdi, education provided |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
At the start of the inspection, no one present was ServSafe certified. The person in charge must be a certified food protection manager who has demonstrated knowledge by passing a test that is part of an accredited program.
2-102.12 (A) Gerente de Protección de Alimentos Certificado (C)
Al comienzo de la inspección, ninguna de las personas presentes tenía certificación ServSafe. La persona a cargo debe ser un gerente de protección de alimentos certificado que haya demostrado conocimiento al aprobar un examen que forma parte de un programa acreditado. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure
Observed an employee wash her hands for approximately 35 seconds before putting on gloves and resuming food handling. FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(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 an approved method. (P)
CDI, informed PIC who instructed employee to wash her hands for 10-15 Sec
2-301.12 Procedimiento de Lavado de Manos
Se observó a una empleada lavarse las manos durante aproximadamente 35 segundos antes de colocarse los guantes y reanudar la manipulación de alimentos.
Los empleados que manipulan alimentos deben seguir el siguiente procedimiento de limpieza para lavarse las manos:
Enjuagarse con agua tibia limpia y corriente.
Aplicar el agente de limpieza.
Frotarse las manos vigorosamente durante al menos 10 a 15 segundos.
Enjuagarse bien con agua tibia limpia y corriente.
Secarse completamente utilizando un método aprobado. (P)
CDI: Se informó al encargado (PIC), quien indicó a la empleada que debe lavarse las manos durante 10 a 15 segundos. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Inside the tall reach-in, there were numerous raw meat and shelled eggs stored above washed tomatoes and onions. Additionally, there was a container of cheese uncovered in the low reach-in. FOOD shall be protected from cross contamination by: Separating raw animal FOODS during storage, preparation, holding, and display and Storing FOOD in packages, covered containers, or wrappings.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Bulk onions and several heads of cabbages were found on unwashed on the MFU. FOOD shall be protected from cross contamination by: Cleaning EQUIPMENT and UTENSILS and SANITIZING
CDI, Fruits and vegetables shall be washed and prepared at the commissary. Intent to supsend being issued.
3-302.11 Alimentos Empacados y No Empacados Separación, Empaque y Segregación (P)
Dentro del refrigerador alto, se encontraron varias carnes crudas y huevos con cáscara almacenados por encima de tomates y cebollas lavadas. Además, se observó un recipiente con queso sin cubrir en el refrigerador bajo. Los alimentos deben protegerse contra la contaminación cruzada mediante: la separación de alimentos crudos de origen animal durante el almacenamiento, la preparación, la conservación y la exhibición, y el almacenamiento de alimentos en empaques, recipientes cubiertos o envueltos.
3-302.11 Alimentos Empacados y No Empacados Separación, Empaque y Segregación (P)
Se encontraron cebollas a granel y varias cabezas de repollo sin lavar en la unidad móvil (MFU). Los alimentos deben protegerse contra la contaminación cruzada limpiando los equipos y utensilios y desinfectándolos adecuadamente.
Corrección durante la inspección (CDI): Las frutas y verduras deben lavarse y prepararse en el lugar de preparación autorizado (commissary). Se emite notificación de intención de suspensión |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding
An employee was observed reheating several items and placing them in the steam well before they reached 165°F. TCS foods reheated in a microwave for hot holding must be reheated so that all parts of the food reach at least 165°F, and the food must be rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
CDI: PIC was informed, and all food items were removed and reheated to 165°F.
3-403.11 Recalentamiento para Mantener Caliente
Se observó a un empleado recalentando varios alimentos y colocándolos en el baño maría (steamwell) antes de que alcanzaran los 165°F.
Los alimentos TCS (controlados por tiempo/temperatura para seguridad) recalentados en un microondas para mantenerlos calientes deben alcanzar al menos 165°F en todas sus partes, deben ser rotados o mezclados, estar cubiertos, y dejarse reposar cubiertos durante 2 minutos después del recalentamiento.
CDI: Se informó al encargado (PIC) y todos los alimentos fueron retirados y recalentados a 165°F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
All items in the tall reach-in were observed above 41F. Cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or below.
CDI, deltratrak placed in reach-in for approximately an hour. Unit ambient temperature of 38
3-501.16 - Almacenamiento de Alimentos TCS a Temperatura Caliente y Fría
Se observó que todos los artículos en el refrigerador alto estaban por encima de los 41°F. Los alimentos TCS (controlados por tiempo/temperatura para seguridad) fríos deben mantenerse a 41°F o menos.
CDI: Todos los alimentos fueron retirados del refrigerador alto y colocados en el refrigerador bajo. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
An opened carton of milk, cooked chicken and rice were observed in the low reach-in without date marking indicating when the items were prepared or made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, The milk was date marked and other voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
MFU was using a spray bottle of bleach to disinfect food contact surface. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
CDI, Spray bottle dilute |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
There were multiple working containers of dry spices held underthe counter without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
3-302.12 Recipientes de Alimentos Identificados con el Nombre Común del Alimento (C)
Se encontraron varios recipientes de trabajo con especias secas almacenados debajo del mostrador sin etiquetas. Todos los recipientes de trabajo que contienen alimentos (como aceites, especias y sales) deben estar etiquetados con el nombre común del alimento, excepto aquellos alimentos que son fácilmente identificables, como la pasta seca. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C) REPEAT
The driver door window and the services window were found opened. Keep the premises free of insects, rodents, and other pests. Protect outer openings of establishment from insect or rodent entry.
6-202.15 Aberturas exteriores, protegidas (C)
Se encontraron la ventana de la puerta del conductor y la ventana de servicios abierto. Mantenga las instalaciones libres de insectos, roedores y otras plagas. Proteja las aberturas exteriores del establecimiento de la entrada de insectos o roedores. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
A bag of onions stored on the floor near the driver door. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches above the floor.
3-305.11 Almacenamiento de Alimentos - Prevención de Contaminación del Establecimiento (C)
Una bolsa de cebollas se encontraba almacenada en el piso cerca de la puerta del conductor. Los alimentos deben protegerse de la contaminación almacenándolos: en un lugar limpio y seco; donde no estén expuestos a salpicaduras, polvo u otra contaminación; y a por lo menos 6 pulgadas (15 cm) del piso. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables
A bag of onions and several heads of cabbage were found stored on the MFU. As stated in the permit conditions, “The mobile unit must return to the shared-use kitchen after each day of operation for cleaning, restocking, servicing, and prep.”Except for whole, raw fruits and vegetables intended to be washed by the consumer before consumption, raw produce must be thoroughly washed in water to remove soil and other contaminants before being cut, mixed with other ingredients, cooked, served, or offered in a ready-to-eat form.
Return to the commissary to properly wash and prepare vegetables needed for the day.
3-302.15 Lavado de Frutas y Verduras
Se encontró una bolsa de cebollas y varias cabezas de repollo almacenadas en la unidad móvil (MFU). Según las condiciones del permiso, “La unidad móvil debe regresar a la cocina compartida al final de cada día de operación para limpieza, reabastecimiento, mantenimiento y preparación.” Excepto por frutas y verduras crudas enteras que serán lavadas por el consumidor antes de su consumo, las frutas y verduras crudas deben lavarse completamente con agua para eliminar tierra y otros contaminantes antes de ser cortadas, combinadas con otros ingredientes, cocinadas, servidas u ofrecidas en forma lista para el consumo.
Regrese al lugar de preparación (commissary) para lavar y preparar adecuadamente los vegetales que se utilizarán durante el día. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Observed a cup being used as a scooper. The cup was stored directly in contact with the spice. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
3-304.12 Utensilios en Uso, Almacenamiento Entre Usos
Se observó el uso de una taza como cuchara. La taza estaba almacenada en contacto directo con las especias. Los utensilios en uso deben almacenarse en un lugar limpio y seco, dentro del alimento con el mango hacia afuera, en agua a 135°F (57°C) o más, o en agua corriente que elimine rápidamente las partículas de alimentos hacia el desagüe. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment Equipment (C)
A torn gasket was observed on the left door of the low reach-in cooler. Equipment shall be maintained in good repair.
4-501.11 Buen Estado y Ajuste Adecuado Equipos (C)
Se observó un empaque roto en la puerta izquierda del refrigerador bajo. Los equipos deben mantenerse en buen estado de reparación. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C) -
Observed no sanitizer available during inspection. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and availablefor use during all hours of operation. |