| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-
PIC was not servsafe and there were priority violations observed. CDI - REHS explained every violation. REHS showed the PIC how to sign up for the servsafe class.
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 as specified in 2-102.11 ( C ) (1), (4) - (16). (PF)
2-101.11 - Assignment:
PIC was not present at the start of the inspection. CDI - REHS explained every violation to the PIC once they arrived.
PIC shall be present during all hours of operation. Pf |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
PIC did not have a certified food protection manager certification.
The PIC shall be a certified food protection manager through an ANSI accredited program. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Person in Charge (PIC) -
Establishment did not have an employee health policy and could not list all of the big 6 foodborne illnesses and their symptoms. CDI - REHS provided a copy to establishment via email.
PIC shall ensure that:
(O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PIC, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A) (PF) |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
Establishment did not have any written procedures for cleaning up bodily fluids. CDI - REHS provided a copy via email.
Each food establishments shall have written procedures for cleaning up vomitting and diarrheal events. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-
Observed an employee go outside the truck to pick up food that had been on the ground and return. The employee then proceeded to don new gloves and engaged in food preparation. CDI - REHS notified the PIC who then had the employee wash their hands.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms 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
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) 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
(I) After engaging in other activities that contaminate the hands. (P)
2-301.15 Where to Wash-
Observed PIC wash their hands in the prep sink. Handwashing may only be done in the handwashing sink. CDI - PIC rewashed their hands in the handwashing sink.
FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing sink-
Observed a cup stored in the handwashing sink. CDI - Cup was removed from the sink.
(A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization -
Sanitizer found at 0 ppm Cl. PIC stated they make sanitizer every 2 weeks. CDI - PIC remade sanitizer and it tested at 100 ppm Cl. Discussed making new sanitizer daily instead of biweekly.
Temperature, pH, Concentration, and Hardness- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F).
(D) If another solution of a chemical is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. (P) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Chicken cooked this morning at 5 am found at 73 degrees F at 9:30 am. Lettuce prepared this morning at 5 am found at 50 degrees F. CDI - PIC voluntarily discarded the products as they exceeded the cooling parameters.
(A) Cooked TCS 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,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Cooked mushrooms in the fridge found at 47 degrees F and cooked pork in the fridge found at 45 degrees F. Discussion with the PIC revealed that these items were left out too long. Ambient temperature of the fridge was found to be 39 degrees F. CDI - Items were voluntarily discarded by the PIC because no temperatures were taken today and it was unknown how long the food had been out of temperature.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage-
Employee medicine was found stored directly over the prep sink. CDI - PIC relocated the medicine.
(B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Multiple TCS foods were placed into units without cooling prior. The fliptop cooler may not be used for cooling as it is not designed to cool. Multiple TCS foods found cooling tightly covered in plastic wrap or lids, which do not allow cold air to reach the product. CDI - Items that exceeded the cooling parameters were voluntarily discarded by the PIC. Items that have not exceeded the cooling parameters were placed in the fridge without a cover to cool.
(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 |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices-
The fridge and fliptop cooler did not have any ambient thermometers in them. REHS showed PIC some examples of thermometers they could get for the units.
(B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
A few sauce bottles such as the salsa and mayo found without labels.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected-
The side window and main window were open during the inspection. Establishment had a screen but it was not on the side window. Discussed closing the windows when not in use.
(A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination-
Boxes of oranges and carrots stored on the ground outside the truck. Food may not be stored outside the truck.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification-
Establishment was using milk crates as shelving for the drink coolers outside the truck. Milk crates are not certified to be used as shelving.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions.
Multiple dishes found in a dirty wash solution. CDI - PIC emptied the wash solution.
The wash, rinse, and SANITIZE solutions shall be maintained clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet, and Hose Fitting.
The water supply inlet cap was found off. Ensure cap stays on when water is not being filled up.
If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified under § 5-303.12. C
5-205.15 System Maintained in Good Repair-
The prep sink is extremely slow draining. Snake the drain to get rid of the accumulated food debris.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |