| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation - C -- The hot water at the hand sink measured 91F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. 0 PTS |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed various containers, cutting board and utensils contaminated with dried food residue in clean storage Equipment food contact surfaces and utensils shall be clean to sight and touch. All items sent to the dish area to correct the violation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed two large containers of salsa cooling in the reach in at 72°F for 6 hours. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. The salsa was voluntarily discarded to correct the violation. |
|
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 -- Observed several bags of of TCS foods stored in all units above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were voluntarily discarded to correct the violation. I spoke with the PIC turning all units in MFU on and cooling completely before loaded food as well as not letting the food sit out for long periods of time before loading into the truck for an event. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed one sanitizer bottle that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottle was labeled to correct the violation. 0 PTS |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed salsa and horchata stored in deep containers and tightly covered while cooling. I also observed cooked jalapenos cooling at room temperature on the prep table. The following are effective means to properly cool food: (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 (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The salsa was voluntarily discarded, ice was added to the horchata and cooked peppers relocated to correct the violation. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C -- No screening was provided at the door of the MFU. The outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings, by having closed, tight-fitting windows, and solid, self-closing, tight-fitting doors. Place screening on the door to prevent insects or other pests from entering the facility. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Wipe down equipment and shelving throughout. Clean the hood and filters where grease is present and dripping. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Sweep floors throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. 0 PTS |