| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) the PIC shall demonstrate to the regulatory authority knowledge of foodborne prevention, application of the hazard analysis and ccp points by complying with this code and having no priority items marked and responding to the inspectors questions as they relate to specific food operation.
PIC was unable to answer questions specific to food operation and the establishment has several priority items out. There is no apparent active managerial control present at this establishment.
CDI-spoke to PIC about servsafe class, an educational visit, and the demonstration of knowledge questions. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C) A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
No CFPM present |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) based on risks inherent to the food operation, during inspections and upon request the PIC shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. The PIC shall demonstrate this knowledge by having no priority item violations, being a CFPM, and responding correctly to the inspectors questions as they relate to specific food operations.
PIC was not present but on the phone due to a language barrier. No food employee present or on the phone was able to answer questions correctly about foodborne illness, their health policy, or food operation.
CDI- a health policy in Spanish was emailed to the PIC. Other handouts were also sent in Spanish including glove us limitations, handwashing, cooling and reheating. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events.
No written policy
CDI- REHS provided a written policy |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employees hands, exposed food or equipment.
Food employee drinking from a cup without a lid or straw while actively prepping food, cup was being stored on the prep table beside the blender.
CDI- cup was moved employee washed hands before returning to food prep. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 When to Wash (P) Food employees shall clean their hands and exposed portions of their arms before engaging in food preparation and after touching bare human body partsand during food preparation to remove contamination and when switching to raw food and ready to eat.
-food employees touching hair, face, pants.
-Employee licked hand to taste sauce and then continue food prep with no handwash
-employee touched raw fish and then chopped lettuce with no handwash
-employee switching task from raw to RTE, to dish to prep without a handwash
CDI- had employee wash hands in all cases, spoke to PIC on phone about when to wash. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Records, Creation, and Retention (Pf)
raw-marinated fish if frozen by a supplier, a written agreement or statement from the supplier shall be obtained by the PIC and retained in the records of the food establishment for 90 days beyond the time of service of the fish.
Fish is purchased from Sysco, no invoice available. They have emailed the REHS in the past with the records but PIC was not present and records were not readily available.
CDI-0 points, PIC was able to email REHS by the end of the exit interview. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separating raw animal foods during storage from cooked ready to eat food.
raw chicken being stored above vegetables in RIC, raw fish being stored above cooked vegetables in prep top RIC.
CDI- items were all rearranged.
3-304.15 (A) Gloves, Use Limitation (P) If used single-use gloves shall be used for only one task such as working with ready-to-eat food or raw and used for no other purpose and discarded when damaged or soiled.
food employee working with raw food and then ready to eat with same gloves, touching face with gloves on with no change.
CDI-Spoke to PIC on the phone, PIC had employee wash hands and change their gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Equipment food-contact surfaces and utensils shall be cleansed before each use with a different type of raw animal food such as beef fish, lamb, or poultry.
Scissors that were used to cut raw fish package were also used to cut packaging on cooked chicken.
CDI- scissors were removed from service and placed in the 3 comp. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Temperature control for safety food shall be maintained at 135F or above.
Rice in rice cookers at 130F and 60F.
CDI- Spoke to PIC about needing to either keep an item hot or cold. Rice that was at 130F was reheated to 165F as the PIC stated they turned off that rice cooker 20 minutes before inspection. Rice that was at 60F was voluntarily discarded by the food employee. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Thawing (Pf) Reduced oxygen packaged fish that bears a label that it is to be kept frozen until time of use shall be removed from ROP environment.
Fish located in the prep top in ROP stating to remove it before it is thawed.
CDI- Spoke to PIC about thawing and packages were cut open. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Outer openings of food establishments shall be protected against the entry of insects by a tight fitting door.
Back door of food truck open during inspection with no netting to prevent pest. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Except for plain ring such as a wedding band while preparing food, food employees may not wear jewelry on their arms or hands.
food employees with watches on while actively prepping food.
2-402.11 Effectiveness - Hair Restraints (C)Food employees shall wear hair restraints such as hats or hair coverings to keep hair from contacting exposed food or clean equipment.
Food employees not wearing hair nets while prepping food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at a correct concentration.
Several wet wiping cloths around the establishment. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 In-Use Utensils, Between-Use Storage (C) During pauses in food preparation or dispensing utensils shall be stored in food with their handles above the top of the food and the container.
Scoop without handle being stored in the rice located in the RIC closest to the door of the food truck. Handle being stored in the rice that is being hot held in the rice cooker. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accuraelty measues the concentration in MG/L of sanitizing solution shall be provided.
-No test strips available, establishment is now using quat but only has chlorine test strips. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food, and other residue.
-gaskets with food accumulation
-sides of equipment that plastic shipping material has not been removed from with an accumulation of grease and other food debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary.
general cleaning needed on the MFU as food and other debris are accumulating on the floors and walls. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Lockers or other suitable facilities shall be located in designated areas where contamination of food, equipment, utensils, linens, and single service and not occur.
Multiple personal items being stored amongst the establishment food including employee drinks, phones, and car keys. |