| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC able to demonstrate that they had certification during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Supply disposable towels at hand washing sinks. Observed no disposable towels left at hand washing sink in deli. CDI, operator provided disposable towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed 1 slicer soiled with dried food debris but stored as clean. CDI, operator cleaned slicer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several condiments and dressings that stated "keep refrigerated" on labeling above 45 degrees F in 3 door low prep unit. Observed chicken cold held at 47 degrees F. Ambient air temperature of unit ranged from 46-51 degrees F. Foods voluntarily discarded by operator and PIC relocated recently prepared foods to walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked. Observed prepared salads in display case that operator stated was prepared over 24 hours ago not date marked. Observed open packages of salads not date marked and operator did not know when the bag was open. Observed open container of baked beans not date marked. CDI by instruction, ensure all required foods are date marked. operator voluntarily discarded foods. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Food thermometers shall be accurate within + or - 2 degrees F. Observed food thermometer at 29 degrees F. CDI, Food thermometer calibrated during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths on counter surfaces in kitchen space. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed non handle scoop used to dispense ice. Use proper utensil and store handle out of ice. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed faucet of 3 compartment sink leaking and dispenser not dispensing chemical correctly. CDI, operators manually mixing sanitizer. Verification required to ensure dispenser is repaired. PIC stated that she made maintenance call during inspection.
Observed split gasket on walk in cooler door. Repeat. Observed broken door of meat display case and tape residues on door. Repeat.
Observed low reach in prep refrigerator not holding proper temperature and with an ambient air temperature between 46-51 degrees F. |