| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed handwash sink in back of house with no paper towels or other drying methods. CDI - PIC stated they were waiting on paper towels to come in on a truck delivery and directed employees to exclusively use the handwash sink in the front of house until paper towels are made available. -1- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed box of unwashed bell peppers and unwashed celery sitting directly atop RTE tortillas in WIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce dated for 10/28 and tomato slices dated for 10/28 cold holding above 41F. PIC indicated they had come from low boy of meat case and she observed they were at 42F and was attempting to cool down. Ambient of lowboy was 41F and top case ambient 38F. Also observed deli case cold holding provolone chub and American cheese slices above 41F. See temperature chart. CDI - Due to being unable to verify how long the items were out of temperature PIC voluntarily discarded items. REPEAT -3- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 1 in use sanitizer bucket at 0ppm in front of house. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bags of clean aprons and other linens directly on floor at time of inspection. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed one box of single use lids directly on floor under sandwich making station. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed one, not in use, RIC in disrepair and not holding any products inside. PIC stated they haven’t used it in a long time but do have a service request for it. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed WIC shelving with significant amount of food debris and build up. Also observed deli case with food debris. Increase cleaning frequency. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
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.
Observed significant amounts of food debris and build up throughout facility floor in hard to reach areas, specifically behind equipment and under shelving. REPEAT -0.5- |