| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee using bare hands to turn off faucet at bakery handsink after washing her hands. CDI: PIC instructed employee to use a barrier to turn off faucet and had her re-wash her hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee checking how cold sliced cheese was with the back of his hand after being placed in blast chiller. CDI: Cheese was voluntarily discarded and employee instructed to wear gloves when handling ready to eat food items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of sanitizer reading less than 100 ppm quat sanitizer. CDI: Bottle emptied and replaced with sanitizer from three compartment sink reading between 200 and 400 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat chubs in one portion of deli meat case holding between 48F and 50F. The fan at the door to unit appeared to be blowing much less air than the adjacent fans, and the foods in those areas were also 41F. Four meat chubs were voluntarily discarded and employees were instructed not to place any product in that particular part of the case until repairs could be made. VERIFICATION REQUIRED within 10 days to determine long term cold holding compliance. REPEAT. This is a different cold holding violation from the previous and the facility is showing signs of excellent temperature control across the department. PIC made work order during inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 one meat chub in deli case two days past its discard date (05/31) and a triangle of brie in the cheese shop two days past its discard date as well. Observed a turkey chub on its 6th day of shelf life holding at 43F. CDI: All out of date items were voluntarily discarded. REPEAT. |
|
31
|
1
|
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 several freshly sliced meats and cheeses at sandwich prep area and multiple items (roast beef, ham, and meat loaf) in the chef display case cooling in units not rated for proper cooling. CDI: All cooling product was moved to walk in freezer for rapid cooling. Items were below 45F by the end of inspection. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled squeeze bottle of oil in sandwich area. CDI: Bottle labelled. |
|
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 badly torn gasket on door to walk in cooler. PIC stated that work order was already placed and they are awaiting repair. |
|
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 debris building up in the bottom of deli display cases. |