|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal in use water bottle with screw cap lid in prep area. Ensure personal beverages have a lid and straw and are stored away from food prep surfaces. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed accumulated food debris and Christmas decoration in basin of hand sink at bread slicer. CDI - PIC removed. Keep hand sinks free of debris and other items. Hand sinks must be accessible for hand washing. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS cheeses with temperatures above 41f including Brie at 44f, mozzarella at 46f, and goat cheese at 43f. Display cooler case appears zoned with cheese in rear of unit near fan output holding at 41f or lower while items in front portions of case above 41f. Entire case perimeter with similar temperature zoning. PIC removed all TCS cheeses which are holding above 41f. VR within 10 days to ensure unit repaired and holding all items at 41f or lower. REPEAT.
Risk control plan put in place for cold holding equipment monitoring throughout deli department as equipment repair appears to be ongoing issue. During visit, another display cooler was placed out of service and previous inspections note re-occurring equipment issues.
Continued non-compliance with cold holding issues may result in permit action. |
|
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 bulk sliced deli meats tightly wrapped and piled into reach in cooler and sliced turkey breast stacked into prep top at sandwich station while still in cooling process. CDI - PIC removed and relocated to walk in freezer to quickly chill before placing back into service. Use a method to properly cool prepared food items to 41f or lower before tightly wrapping and storing or placing directly into service units. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelf holding single service food packaging less that’s 6 inches off of floor. Ensure food contact items are stored at least 6 inches off of floor to prevent contamination. |
|
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. Damaged gaskets on reach in coolers in prep area need to be repaired or replaced. |
|
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. Debris buildup on shelving and non food surfaces of equipment needs cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring behind equipment and in walk in units with debris needs cleaning. |
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