| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in both hand washing sinks. CDI Informed PIC that hand washing sinks can only be used for hand washing. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer deemed as clean with food debris and build-up. CDI Slicer will be broken down for cleaning. Observed equipment deemed as clean with sticker residue on it. CDI Items returned to ware washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced honey ham that was cut on 12/22/2017 reading above 45 degrees. CDI Honey ham was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners and toxic substances being stored with spices and food ingredients. CDI Moved toxic substances to designated area. |
|
31
|
0.50
|
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 deli sandwiches in to go containers tightly sealed and stacked still in cooling process. Observed fire roasted corn tightly sealed stacked on top of other products. CDI All items were opened for ventilation. REPEAT. |
|
42
|
0
|
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 minor wet stacking. Make sure adequate air drying occurs. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed air thermometers in reach in units not reading within 2 degrees. *Check with maintenance to ensure air thermometer is reading the warmest part of unit and is accurate.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Ensure equipment is in good repair. Observed split gasket on reach in unit far left between deli and bakery. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on shelves below prep area, inside reach in coolers and on the shelves. Increase cleaning frequency. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages being stored in food establishment coolers not marked and not enogh space. Make sure to have designated employee areas. |