| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Inspection history has shown that the units PIC has not been able to hot hold TCS foods properly for three inspections. It is the PICs duty to ensure employees are trained in maintaining TCS foods at proper temperature. During the last inspection and current inspection EHS did not observe any employee monitoring TCS food temps. CDI- Education was provided to all employees on how to properly monitor TCS food temps and what to do when the TCS items are out of temp. NOTE: Permit action may occur if the violation is noted again. Unit has been holding TCS foods on counters and above stove top on a metal shelf at room temp. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal lids and containers with sticker residue left on them. CDI- Items moved to large utensil sink. PIC stated the items would be properly cleaned at the commissary. |
| 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), cooked onions (87F), cooked peppers (87F), cooked steak (107F), cooked chicken (91F), cooked pork (87F), and cooked ground pork (87F) all below 135F. CDI- All items were reheated to at least 165F. See temp chart. NOTE: This is the third inspection in a row with hot holding being a violation. Permit action may occur if the violation is noted again during an inspection or visit.
NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed red salsa (61F) and green salsa (66F) both above 45F. CDI- Items were voluntarily discarded. NOTE: In 2019 all TCS foods must be kept at or below 41F.
NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted. |
| 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 well above 200 ppm Cl, turning test strip dark purple almost black. CDI- PIC was able to add water and bring the concentration to 100 ppm Cl. |
| 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 both front doors open during the inspection. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- REPEAT- Observed sanitizer bucket with wet wiping cloths stored on the floor. |
| 40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. - NOTE: PERMIT VIOLATION - Unit is not permitted to wash fruits and vegetables on the unit due to the lack of prep space. EHS observed unwashed corn, tomatoes, and avocados on the unit. Ensure unwashed produce is washed at the commissary. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed minor food debris and grease residue build up on cold holding and cooking equipment. |