|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee open paper coffee cop stored in a low boy cooler with RTE cheeses. PIC removed the item from the low boy cooler. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed several employees enter the deli department, don gloves without a hand wash, to prepare RTE foods. CDI- PIC informed all employees to wash and don gloves before any food prep. After instruction was provided EHS observed proper hand washing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rotisserie chicken on hot hold at 120-133F. CDI- PIC volintariliy discarded the items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed deli ham chub (44F), black forest ham chub (44F), sliced turkey (44F), crab meat (44F), brie cheese (45F) and chicken tenders/bites (43F) all above 41F. CDI- Education was provided to the PIC that all TCS foods must be cold held at 41F or below. Per state memo no point deduction occurred for TCS foods between 42-45F for the first time in 2019. However, during the next inspection point deduction and corrective action will occur. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods with watches on the wrist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed a few deli case doors in need of repair do to damaged or absent plastic on doors. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris build up throughout the deli cases in the department. Clean as often as needed to prevent and reduce the build. PIC stated more frequent cleaning has occurred since the last inspection. Per last inspection EHS observed improvements concerning the violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 food debris and trash debris build up on floors of hard to reach areas. Hard to reach areas are underneath and behind equipment and shelving. |
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