| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)PIC on unit did not the required Certified Food Protection Manager training.Certified Food Protection Manager-(A) The 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. Unit is within the 210 days of initial permit issuance and must have the required training after that period elapses in order to not get points deducted. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Person in Charge-(Pf) No employee health policy on unit. The PERSON IN CHARGE 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 PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A) CDI-REHS provided copy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)No vomit or diarrheal clean up plan on unit.Events-A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events.The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI-REHS provided a copy. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) 1 opened employee beverage above make line on shelf. Store employee beverages where if they spill they do not pose a contamination risk food or food contact surfaces. CDI-drink moved |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Storage of food observed in handsink.(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. CDI-food in handsink voluntarily discarded |
|
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) Numerous foods such as chicken and taquitos sitting out at room temperature and below 135F. Keep hot hold foods 135F and above. CDI-All foods found below 135F put onto flat top. Sitting out less than 2 hours. PIC stated that certain foods such as the taquitos should be served at room temperature. REHS provided filled copy of TPHC ( Time as a Public Health Control ) form for all foods that will be kept out at room temperature and discarded at the end of 4 hours. They are: taquitos, tamales and empanadas |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Shredded chicken taken out refrigerator 54F. Mayonaisse with "refrigerate after opening" sitting out and 73F. Keep cold hold TCS foods 41F and below. CDI-both foods found above 41F put into refrigerator. Out less than 2 hours. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Sanitizer unlabeled. Once removed from the original container foods are to be labeled with their common name. CDI-bottle labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Tomatillo salsa sitting out at room that was made today 70-124F. When cooling TCS foods once the food drops below 135F active cooling is to begin. Use approved methods such as ice baths to properly cool them or use approved refrigeration units with shallow pans. CDI-Salsas put into refrigerator and taken to commissary to properly cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Sugar in unlabeled container. Properly label all foods that are not readily identifiable. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Numerous foods in containers such as salsa sitting on floor of unit. Do not store food on the floor; foods stored beside trash can and floor cleaner; Foods stored in handsink (A) FOOD shall be protected from contamination by storing the FOOD:(1) In a clean, dry location;(2) Where it is not exposed to splash, dust, or other contamination; and(3) At least 6 inches above the floor. CDI-foods on floor and beside trash can moved. Foods in handsink voluntarily disposed of. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) 1 staff member working on MFU not wearing hair restraints.A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) No chlorine test strips on unit.A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI-test strips provided by REHS |