| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee wash hands and turn off the faucet with bare hands twice. CDI - explained procedure and employee washed hands correctly. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above shell eggs in the prep unit. Observed raw meats commingled in the chest freezer. Follow proper storage order in freezers when the original package is opened.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed raw beef stored above lettuce in the walk in cooler, raw shrimp sitting directly on top of cooked crab legs, and raw meats above salsa in the meat walk in cooler. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
Repeat violation 4-702.11 Before Use After Cleaning - P- Observed an employee wash a pair of tongs, rinse and then take back to the meat market side to use. CDI - Stopped employee and explained that items need to be sanitized before using. Employee sanitized the tongs.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed hot dogs, ham, lettuce and cheese above 45F in the prep top. CDI - items were discarded. Observed raw steak and steak fajitas in the meat case above 45F. CDI - items were taken to the walk in to cool. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket and soap water bucket unlabeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat violation 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 steak fajitas out on the table in prep then placed in the meat case tightly covered in saran wrap. Steak was 51F. CDI - item was taken into the walk in and uncovered. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in the kitchen and flies in the dining area. Remove pests. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed one wet cloth on a prep table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and plates stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the faucet of the 3 comp. sink. Do not store anything behind the faucet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Resurface/replace shelving. Do not spray paint. Observed a split gasket on the walk in cooler. Replace gasket.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed dirty cardboard on the shelves on the walk in cooler and the floor in the kitchen. Remove cardboard. |
|
47
|
0.50
|
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 on the doors of the meat case and walk in cooler shelves.
* For a regrade call (980) 314-1620 |