|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee take out produce boxes, exit the food prep area and then return to food prep without handwashing. CDI - PIC instructed employee to wash hands, change gloves and then resume working with food. -2-
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee leave deli general area, go to pizza station and then dispense pizza for customer without washing hands before putting on gloves. CDI - PIC instructed employee to wash hands when changing tasks and before putting on gloves. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed peppers and sausages in cold holding at 49F. CDI - PIC voluntarily discarded the item. Observed several cheeses in the cheese case at 49-50F, located in all sections. CDI - PIC placed work order to have cheese case temperature adjusted and to figure out why case builds condensation this time of year. -3- REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 deli items with the same package and sold date, reflecting no expiration. CDI - PIC instructed deli personnel to press the button which places the correct expiration date on item to avoid the possibility of giving more days to items when they should be expired. Observed items held in facility at 43-45F that are given 7 days. Date mark according to temperature. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sausage and peppers cooling in the prep cooler at 49F. Item comes refrigerated and has not been in use. CDI - PIC voluntarily discarded item. -0- |
|
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 broken door handles on sliding doors on prep unit and under Asian bar. Repair these. -0- |
|
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 food buildup in deli cases. Clean. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two slow draining handsinks in deli. Repair these. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 buildup around three HVAC covers in food prep area. Clean these. -0- |
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