| 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 that the PIC present did not have their Certified Food Protection Manager certification and several Priority Violations were observed and the PIC was unable to provide correct answers to questions. CDI- Educated the PIC and Staff on all violations present. The PIC shall demonstrate knowledge of Food Safety in accordance with the Food Code. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager [CFPM] (C)- Observed no person present had their CFPM. Provided information regarding ServSafe Classes offered through the local health department. A CFPM shall be present during all hours of operations. ~NO POINTS~ Due to being within 210 days of a new Permit. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)- Observed a food employee wash their hands and turn off the water with their bare hands. CDI- Educated on proper handwashing. Had them rewash their hands. When turning off water when handwashing, food employees shall protect their hands from recontamination by use of a paper towel or other barrier.
2-301.14 When to Wash (P) Observed the staff members at beginning of the inspection were handling chairs and equipment outside the MFU. When returning to the unit, they immediately put on disposable gloves to beginng food work. CDI- Stopped and had them do other tasks that required them to change their gloves and wash their hands. Food employees shall wash their hands immediately before engaging in food work, before donning single-use gloves, and any time contamination of the hands may occur. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C)- Observed there wasn't a handwashing sign posted at the handwashing sink. Need to post the handwashing sign given when permitted. All handwashing sinks shall have signage posted to remind food employees to wash their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Observed in the low reach-in cooler, raw chicken being stored above raw ground meat and ready-to-eat foods. CDI- All items in the unit were voluntarily discarded due to improper cooling and cold holding temperatures. Raw chicken shall be stored below ready-to-eat foods and red meats. Educated on stacking order with the Stacking/Final Internal Cooking Temperature chart provided at Permitting. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the chlorine sanitizer being used measured 0ppm. CDI- Had the staff add chlorine to the solution until it was between 50-99ppm. All surfaces were resanitized. When using chemical sanitizer solutions, the concentration of the solutions shall meet manufacturer's specified concentrations. (Chlorine: 50-99ppm) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- Observed multiple pans of cooked TCS foods in the low reach-in that measured between 55-70F. Foods included refried beans, rice, and beef. When asked, the staff stated that the items were cooked the day before and cooled in the low reach-in. CDI- Items were voluntarily discarded. When cooling TCS foods, the proper time/temperature thresholds shall be met. Foods shall reach 135F to 70F within 2 hours; and 135F to 41F within 6 hours. |
|
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 raw meats and salsa in the low reach-in that measured between 45F-65F. CDI- Items were voluntarily discarded. When held cold, TCS foods shall be maintained at 41F, or below, at all times. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed no items in the unit were labeled with any date markings. When asked, all the salsas, tomatoes, cooked meats, and thawed chile rellenos were prepared the day before. CDI- All items were voluntarily discarded to due improper cold holding temperatures. When held more than 24hours, ready-to-eat foods shall be labeled to indicate the date of prep/cooked/thawed.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- Observed no items in the unit were labeled with any date markings. When asked, all the salsas, tomatoes, cooked meats, and thawed chile rellenos were prepared the day before. CDI- All items were voluntarily discarded to due improper cold holding temperatures. TCS foods that do not bear a date marking shall be discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- Observed a bucket of solution labeled sanitizer. When checked, the solution did not register any sanitizer solution. CDI- Staff added chlorine to the water to create a sanitizer solution. Working containers shall be accurately labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf)- Observed the staff attempted cooling TCS foods in the low reach-in overnight. The foods measured between 55F-70F during inspection. The staff stated they did not take any cooling temperatures. CDI- Foods were voluntarily discarded due to improper cooling. Educated on proper cooling methods. When cooling TCS foods, the foods shall meet time/temperature requirements by using one or more effective methods.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)- Observed the staff attempted cooling TCS foods in the low reach-in overnight. The foods measured between 55F-70F during inspection. The staff stated they did not take any cooling temperatures. Foods were voluntarily discarded due to improper cooling. Educated on proper cooling methods. Advised on cooling at the commissary or getting equipment meant to cool foods. Equipment for cooling food shall be sufficient in number and capacity to properly cool. ~VERIFICATION REQUIRED~ 10 Days |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- Observed the staff leave the screens and door open to the MFU. Need to keep closed when not in use. Outer openings shall be protected from the entry of insects and pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed a wiping cloth being stored in a bucket of solution When checked, the solution measured 0ppm of sanitizer. CDI- Had staff add chlorine to the solution until proper sanitizer solution was met. Wet wiping clothes shall be stored in sanitizer solution when held in between uses. |
|
46
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B) - (D) Gloves, Use Limitations (C)- Observed a food employee wearing single-use disposable gloves to handle chlorine for making a sanitizer solution wash their hands with the gloves on and attempt to return to handle food equipment. CDI- Stopped the employee, educated on not being able to wash single-use gloves. Had them discarded their gloves and rewash their hands. Single-use gloves shall be used for one task and discarded when soiled or contaminated, or when changing task. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf)- When checking the sanitizer solution, the concentration measured 0ppm. Staff did not check the solution when created. CDI- Educated on what concentration to reach when making their chlorine sanitizer solutions. When mixing sanitizer solutions, the solutions shall be accurately measured for proper concentrations. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Observed multiple containers of personal food that were being stored on top of exposed food for customers in the prep cooler and on the flat-top. Food shall be stored away from food for customers. Employee food and drinks shall be stored in designated areas whereas to not contaminate food, equipment, utensils, single-service/use articles. |