| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. MFU newly permitted 6/4/2026. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. MFU newly permitted 6/4/2026. CDI- Written procedures and educational material provided to PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11; Core; Employee beverage stored up in top section of prep unit with open foods. Another employee beverage stored on prep counter with open foods. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12(A); Priority; Food employee put on hair net then when directed to wash hands did not use hand soap. Hand soap not readily available at the handwashing sink, but dish soap was available in adjacent sink area that while not ideal, could be used until proper dispenser obtained. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. CDI- PIC educated on proper handwashing technique, and in ways to improve handwashing soap and paper towel availability/dispensing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; Handwashing sink access blocked with chair, and large soiled container sitting in the sink. Paper towels also hard to access, not in proper dispenser and behind other items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Chair and container moved during inspection.
6-301.11; Priority Foundation; Handwashing sink lacking soap. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Bottle of dish soap at the adjacent dish sink was able to be accessed until proper soap dispenser can be set up at the handwashing sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the Tall cold-hold unit, heat-treated pickled onions at 45F and pork at 43F. In the low unit, refried beans holding at 83F. PIC stated the beans were cooked about 2-3 hours ago. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Bulk Cooling shall be done at the Commissary. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11; Priority; Medications stored over food prep/storage area. Medicines that are in a food establishment for the employees’ use shall be labeled (what they are) and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. CDI- Medications moved to low storage away from food. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11; Priority Foundation; Cooling Methods; Bulk cooling hot salsa on counter, measured at 82F. In the low cold-hold unit, refried beans holding at 83F. PIC stated these items were made about 2-3 hours ago. For Mobile Food Units, BULK COOLING shall be done at the COMMISSARY. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of Food Code. CDI- Salsa and beans voluntarily discarded by PIC during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on some squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; A few live flies observed on the truck. The back door screen is installed really tight, hard to close, was found flopped open when started inspection and starting to tear. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Recommend slightly larger door screen and with tabs to facilitate closing the screen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Boxes of bananas, whole cabbages, whole onions all observed stored on the floor. Bulk food prep is to be done at the COMMISSARY so items are ready for cooking/service. 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 15 cm (6 inches) above the floor. Move food items up off the floor. Return excess bananas and bulk food items to Commissary. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. 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. CDI- Food employee added hair net and rewashed hands during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle, measured at 0ppm chlorine. Maintain chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400ppm quat). CDI- Sanitizer concentration adjusted and tested to verify correct concentration reached. Ensure sanitizer is remade frequently enough so that a proper sanitizer concentration is maintained. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16; Core; Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a narrow trash can at the handwashing sink, that is not so large as to block access to the sink. |