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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses (wrapped cheeses and unwrapped cheeses), deli meats, cut lettuce, sliced tomatoes, BBQ pork, pulled pork, and meatballs in sandwich make station cold holding above 41F. Per PIC, all items should've been at 41F or below before being placed at make station. EHS observed date mark label indicating all products, except unwrapped slice cheeses, cut lettuce, and sliced tomatoes, stating all products were opened or prepared on 08/02 between 8:00 AM and 9:00 AM. CDI-PIC removed all items and had them quickly cooled to 41F in blast chiller and WIC freezer. See violation #31. EHS and PIC discussed proper cooling methods. Observed pre-sliced and packaged deli meats stored in customer cold holding display case above 41F. CDI-Products voluntarily discarded. Observed cooked ribs and taco kit in grab-n-go cold holding above 41F. CDI-PIC voluntarily discarded all products since they have been in unit over 24 hours. EHS suspects issue is that products are not properly cooled before storage and items are stacked too high. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed over 5 containers of cooked ribs in walk-in cooler without date mark labels. Per PIC, all items were removed from commercial packaging and repackaged on Friday, July 30th. CDI-EHS allowed and observed PIC date mark all items.
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. Observed two opened chubs of deli turkey without date mark labels. PIC voluntarily discarded. Observed high moisture mozzarella with a date mark label exceeding maximum hold time of 7-days. PIC voluntarily discarded product. PIC was aware that product shall only last 7-days. PIC will edit date mark label which will take over 24-hours. VR no later than 08/12 to confirm system has been updated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC (Deli manager and Asst. Store Manager) stated all hot held TCS food items (hot bar (breakfast, lunch, and dinner), pizzas, fried chicken, and rotisserie chicken) are discarded every 3-4 hours. PICs stated temperatures are checked throughout the day for quality only. PICs were unable to produce written procedures for any of the products. All products were observed with time and date stamps. EHS emailed PIC the THPC template and will review during VR which will be conducted no later than 08/12. |
|
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 various portioned deli meats (roast beef, turkey, ham) and cheeses (swizz and American cheese) actively cooling in deep portions and stored in tightly sealed plastic bags. Observed deli meats prepared this morning cooling in make station cold holding unit. CDI-PIC placed all deli meats and cheeses in shallow pans uncovered then placed them in the blast chiller and walk-in freezer. 2nd repeat. If this violation continues, EHS may require a risk control plan or permit action. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored in stagnant water in bakery. EHS discussed proper storage of in-use utensils. |
|
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 cooler door on bottom left of sandwich make station in disrepair (missing handle and door not closing properly). Observed bottom left of sandwich make station with an ambient temperature of 45F. Repair or replace make station. |
|
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 accumulation of food debris and microbial growth within sandwich make station cold holding unit. Also observed build up in all other reach-in coolers and display cases. Increase cleaning frequency to avoid build up. |
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