| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.11 Keep hands and arms clean. -P Observed hand washing sink completely dry upon arrival. PIC stated that is the hand sink employees normally use. Observed a lack of hand washing during inspection. CDI: PIC instructed to have employees wash hands more often and after engaging in activities that contaminate them. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon arrival PIC went to back to notify employees of inspection. EHS observed employees on sandwich line reach for gloves. Ensure employees are not making sandwiches with bare hands. CDI: PIC was instructed to enforce that employees aren't bare hand contacting customer food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with heavy build-up on the back of the blade near the bottom and near the top. Slicer has not been cleaned since this morning when deli meats were sliced. CDI: EHS informed PIC that slicer must be washed, rinsed, and sanitized every four hours.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine deflector plate. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT NON COMPLIANCE Observed tuna salad, grilled chicken, sliced ham, chicken salad, and sliced turkey that had been prepared around 10:00 am holding at temperatures above 45F. Containers of grilled chicken, tuna salad, and chicken salad were tightly covered with condensation build-up. Sliced deli meats are all prepared around the same time in the morning and then all placed into reach-in freezer. CDI: all items that did not meet 4 hours cooling parameter were voluntarily discarded. EHS advised that facility spread tuna and chicken salad out into smaller containers to gain surface area for rapid cooling. EHS suggested placing sliced deli meats into freezer or walk-in for a short time to rapidly cool before placing in reach-in and overloading it. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sprouts, lettuce, and mixed greens holding above 45F in front of prep top cooler. Other items in cooler were below 45F. EHS suggested using time on prep top items. CDI: items were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed cooked noodles, tuna salad, and stuffing without date labels. CDI: noodles and tuna salad were voluntarily discarded. Stuffing was labeled with proper date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked eggplant dated for 7/19. CDI: voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several items cooling with tight fitting lids in the walk-in cooler, items had condensation build-up and did not meet 4 hour cooling parameter. CDI: Items were voluntarily discarded. Observed a mass amount of deli meats sliced this morning that were all placed into reach-in cooler around the same time after prep. Even if chubs come from the walk-in before preparation, they heat up during preparation and still require proper cooling. CDI: EHS advised that deli meats be placed into walk-in or freezer to rapidly cool before placing into reach-in cooler all at once. Figure out a system that works for production and still meets health code. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf REPEAT Observed no thin-probe thermometer onsite. VERIFICATION REQUIRED to ensure facility has obtained and is using thin-probe thermometer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fully cooked chicken being stored on the floor in the walk-in cooler. Observed chips being stored in boxes on the floor behind the front counter. Observed drinks and pickles being stored on the floor in the walk-in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making sandwiches without hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked container used for storing tuna salad in walk-in cooler. CDI: PIC was advised to put container out of use. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 cleaning needed in microwave and on non-food contact portions of slicer. |