| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed water cooler stored inside of the hand sink. CDI- Item moved and EHS re-educated PIC on the hand sink is only used for hand washing. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Observed several plastic containers, metal containers and utensils stored clean with minor food debris and sticker residue on them. CDI- Items were moved to one comp sink and PIC stated the items would be cleaned at the commissary later tonight and before use tomorrow. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed rice (120F), beans (116F), and tamales (81F) all below 135F. CDI- PIC reheated the rice and beans to 165F or above. PIC voluntarily discarded the tamales. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed salsa, hot dog, ham, pork, ground beef, lingua and steak without dates. According to the PIC the items were prepared yesterday. CDI- PIC was able to back date the items. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer being used on a prep surface well above 200 ppm Cl. When tested the sanitizer bleached the test strip. CDI- PIC added water to the sanitizer and brought the concentration to 150 ppm Cl. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed a large stock pot of beans and a large container of steak being cooled in the reach in cooler. CDI- PIC reheated the items to well above 165F since PIC stated the items had only been cooling for twenty minutes. NOTE: Permit states - -The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. Cold holding equipment should only be used for cold holding. The process of cooling should be completed at the commissary. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available for use. A VR will occur no later than 4/15/18 to ensure the unit obtains a thin probe thermometer. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed side window open and door open during the inspection without a barrier from insects and rodents. NOTE: Point deduction did not increase with this being a low risk, stagnant, violation. PIC has fly screen on unit, just not in place.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed small flies throughout the unit. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing food without a head cover. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available for use. A VR will occur no later than 4/15/18 to ensure unit obtains a sanitizer test kit. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- REPEAT- Observed roof vent and hard to reach areas in need of cleaning do to dirt and minor food debris build up. Hard to reach areas are underneath and behind equipment. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee food stored above retail food. |