| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
(0pts) Observed facility does not have a copy of their vomit and diarrhea cleanup plan.
2-501.11 Written procedures shall be provided for employees responding to vomiting and diarrheal events. Pf CDI: A copy of procedures was handed to staff. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT (1pt) Handwashing sink in tortilla room and handwashing sink in dish room were blocked by large containers or metal trimmings.
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf CDI- Items were removed from in front of the sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
(0pts) An open bag of raw chicken tenders were stored above raw shrimp in reach-in freezer and unwashed corn and peppers were stored above pic de gallo in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods - C
3-302.11A) Separate the different types of raw animal foods by final cooking temperatures. CDI: chicken was moved below shrimp. Unwashed corn and peppers were moved below pico de gallo. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
(1.5pt) REPEAT Observed chlorine at the dish machine measured 0ppm. 4-501.114 Maintain sanitizer at correct concentrations (50-200 ppm for chlorine solution) when being used to sanitize. P- VERIFICATION IS REQUIRED IN 3- DAYS FOR WORKING DISH MACHINE. In the interim, staff may wash dishes in machine and then sanitize at the 3-compartment sink.
Observed residual dough that has been left in tortilla mix holder for several weeks.
4-602.11 Food contact surfaces and utensils shall be cleaned at least daily to avoid contamination. P- CDI: Tortilla maker was cleaned and sanitized during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
(1.5pts) Observed 2 pans of queso cooling from overnight (6+ hours) measured 46-51F.
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P- CDI: Queso was voluntarily discarded by PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
(0pts) Observed the pico de gallo in prep unit at 47F. 3-501.16 Maintain TCS foods in cold holding at 41F or less. P- CDI: Staff stated pico was placed in unit less than 1 hour prior. Pico was moved to bottom of prep unit to cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
(0pts) Observed milk that was open a day prior not datemarked. 3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf- CDI: Date label was placed on milk. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT(0pts)- Observed queso cooling in large deep pan and tomato and peppers cooling on countertop without refrigeration. 3-501.15 Quickly cool foods. Use open/vented shallow pans, refrigeration, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf- CDI: staff was educated on cooling in smaller pans. Tomato and peppers were placed in WIC to chill. |
|
35
|
0
|
Approved thawing methods used |
No |
Yes
|
Yes |
REPEAT (0.5pts) Observed fish thawing in prep sink without running water. 3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf- CDI: Fish was moved to WIC to chill. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT (1pts) Observed live gnats in tortilla room . 6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
(0pts) Observed several large cleaned pans stored on the floor. 4-903.11 Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. No evidence of contamination was observed. |