| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 Person In Charge Duties. The steam table was not turned up high enough to maintain foods at 135F or greater and the water pump was not turned on and no handwashing occurred before food prep. PIC shall ensure rules in the code for food safety and handling are met. (PF) CDI - Discussed all items with PIC. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No one on the unit had an active Food Manager Protection certificate. 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. Attend an accredited program to obtain a food manager protection certificate. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
2-301.15 Where to Wash (Pf)
2-301.12 Cleaning Procedure (P)
The water was no turned on and there was a single use item in the sink. The employees had not washed their hands before food prep. You must wash your hands at the handsink, using the proper procedure, before putting on gloves to do any food prep or handle clean dishes. CDI, the PIC turned on the water and washed his hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C)
The handsink did not have a sign. A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. CDI, a sticker was provided to the PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)
There was no sanitizer availible on the truck. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI, the truck shut down and went back to the commissary to get sanitizer. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P) REPEAT. Chorizo, chicken, and rice were observed holding below 135F in steam well. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. CDI - Per staff, the food was cooked at 8:30 am. All TCS foods below 135F were reheated on the flat top. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16- TCS FOOD Hot and Cold Holding
Observed lettuce and tomatoes holding at 58F and 55F respectively in the flip top cooler. Per the staff, the foods were prepped at 8:30 am and the cooler had only been turned on for a half hour. 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. CDI, the truck returned to the commissary and put ice on the foods to cool them. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf)
There was no thermometer on the truck. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI, the PIC obtained a thermometer at the commissary. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Employees wore no hair restraint while preparing food. 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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 Wood, Use Limitation (C)
There was a piece of raw wood on the counter in front of the cook top. Except for hard maple or an equivalently hard, close-grained wood, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Remove the wood. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - (PF). No test strips available to check sanitizer. Test strips must be available to verify sanitizer concentration. CDI - test strip provided.
4-303.11 (B) Cleaning Agents and Sanitizers, Availability - (PF). Did not observe any sanitizing solution readily available. Cleaning agents and sanitizers that are used to clean and sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. CDI - PIC returned to their commissary and prepared sanitizing solution for the truck. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
There was a hole in the floor under the cook top and areas on the floor where the diamond plate had been worn smooth. Floors, walls, and ceilings shall be maintained in good repair. Repair the floor. |