|
|
| 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 When to Wash - P
Observed employee returning from back room to prepare deli meat for customer without first washing hands. Observed employee return from walk in cooler to the kitchen, removing gloves to wipe surfaces, then proceeding to speak with customer at cold case to work with food. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands before donning gloves and between gloves uses. Wash hands after activities that may contaminate them. CDI (corrected during inspection) through instruction by manager. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
COMMENT: In the walk in cooler, observed parmsean cheese, cheddar cheese, and swiss cheese with heavy amount of green buildup on cheese in packaging indicating spoilage of product. Food shall be safe for consumption, unadulterated and honestly presented. CDI. The manager voluntarily discarded the cheese immediately. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed red bucket of quaternary sanitizer at 0 PPM when tested. Spray bottle read 400 PPM of quaternary ammonia but it is mixed from a different mechanical unit at the three compartment sink. CDI. The manager let the quaternary sanitizer run for approximately 30 seconds at three compartment sink and it was tested at 200 PPM. Suggested manager contact chemical company to ensure the 3 comp sink mechanical mixing unit is properly functioning. Maintain sanitizer at correct concentrations when being used to sanitize. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Boiled eggs in packaging opened without any date mark. The following soft cheeses, per FDA 2009 Food Code 3-501.17, are not exempt from date marking unless moisture content specified by manufacturer states its moisture content is no more than 50%, and therefore shall be date marked accordingly: camembert (cut this weekend per PIC, sell by date of 10/22/18), garlic and herb cream cheese (sell by of 10/28), goat cheese (sell by of 10/27) and feta cheese (sell by of 11/05). At 41F, potentially hazardous foods (PHFs) can be held for a total of 7 days from the date of opening/preparing. Date mark/label all PHFs that are ready-to-eat once opened or prepared and held more than 24hrs. I will return within ten (10) days to verify compliance. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Repair non working cooler and repair broken sliding glass door at deli case. Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Observed significant buildup inside non working cooler near deli cutting area, inside gaskets of reach in units, hood vents, and inside cold display cases. Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Replace the lights out above the oven in the hood. Physical facilities and their fixtures shall be maintained in good repair. |
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