| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf PIC was not providing active managerial control by ensuring TCS foods are properly cold held at 41 or below as walk in cooler and prep cooler were not properly functioning/ cold holding. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Certified PIC left facility a few minutes into the inspection. The expectation is that a certified food protection manager is on site at all times of operation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P Observed raw shell eggs stored on top shelf of WIC above cooked foods. CDI- Eggs moved away from RTE foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and Food contact surfaces shall be sanitized before use after cleaning. P Observed employee wash pans, rinse pans, then air dry pans without a sanitizing step. CDI- Pans immersed in sanitizer and air dried properly. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Facility cooking chicharrones and leaving them at room temp for extended periods of time to serve near front door of store. Chicharrones with significant amounts of meat left on the pork rinds are considered TCS and must be kept under temp control or time control. CDI- PIC time labeled the chicharrones for disposal after max 4 hrs total (TPHC). EHS provided a TPHC form to have them complete. Will follow up that facility is using TPHC properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P. Observed WIC cold holding all TCS foods at 45 - 47 degrees including but not limited to cooked menudo, cooked lengua, various soups and stews, and various salsas. All raw meats were observed at 45 degrees in WIC and were allowed to remain per NCDA, however food code recommends all TCS foods be stored at 41 or below. Observed main kitchen prep cooler cold holding TCS foods at 58 degrees including but not limited to cooked lengua, raw tripe, raw steak, raw pork, hot dogs and cheeses. Obseved 3 door fridge cold holding TCS foods borderline cold at 43 degrees including salsas and cheeses. All TCS foods determined to be out of temp more than 4 hrs were voluntarily disposed of by PIC, and observed by EHS to be properly disposed of. See attached product disposition for list of disposed foods. Permit suspended under violation #33 for cold holding capacity. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity to achieve cooling, and cold holding temperatures. Pf Observed WIC not capable of cold holding TCS foods at 41, ambient temp appeared to be approx. 45 degrees. Observed main prep cooler ambient temp approx. 58 degrees. As this equipment is vital for cold holding and cooling of foods, permit will be suspended until these units are serviced, are properly operating, and cold holding all TCS foods at 41 or below. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Maintain facility to be free of pests. Observed live neophyte roaches in kitchen near back door and on handwash sink in meat market. Observed large number of recently caught roaches on sticky traps in meat market. Maintain pest control, have facility treated as needed. Will follow up that roach problem is being treated. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Observed couple pans of raw carrots and peppers stored on the floor of the WIC. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. CDI- Pan of veggies stored up off the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one staff member helping out in kitchen wearing a bracelet while working with food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Equipment shall be maintained in good repair. Observed a condensation leaking problem from WIC fan box above pans of food being caught in a sheet pan, needs service. Observed rusting on shelves and carts throughout. Observed rusting/ peeling racks in meat market display coolers. Observed damage on bottom of WIC door. Observed torn gasket on 3 door superior fridge. Observed fish cooler in meat market not properly cold holding at 58 degrees, fish inside held on ice baths that are replaced regularly. Cooler needs service. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Present PIC unable to provide quat test strips to check meat market sprayer sanitizer strength. Will follow up within 10 days that facility has required test strips. |