| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - PGeneral Comment: Use proper procedures when washing hands. Observed 1 employee turn off faucet with their bare hands after handwashing. CDI by instruction. |
|
20
|
0
|
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 - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed turkey and ham overstacked at sub station that operator stated was recently placed in unit. CDI, operator relocated meats to walk-in to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held for over 24 hours. PHF shall be stored for 7 days at 41 degrees F or below and for 4 days between 42-45 degrees F. Observed package of ham with a date of preparation of 2/8, 1 package of pastrami with a date of preaparation of 2/9, 1 package of Blackened Turkey iwth a date of preparation of 2/11/ and 2 additional packages of boars head turkey with a date of preparation of 2/9 for a combined weight of 12.92 lbs. Observed rotisserie chicken salad that operator stated was placed in walk-in unit for several days and not date marked. CDI, operator discarded deli meats and salad. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CSanitizer solutions shall be stored sot that contamination of equipment and single-service items are prevented. Observed several spray bottles of quat sanitizer stored on racks above single-service sub wraps and spray bottles of quat sanitizer stored on clean drainboard of 3 compartment sinlk. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed in-use tongs and spoon stored on soiled area collecting food debris and on cardboard box on tray on top shelf of walk-in cooler across from bakery prep area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - CStore soiled linen properly. observed several soiled aprons stored on racks against cooking equipment near prep areas behind counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PFGeneral Comment: Multiuse food contact surfaces shall be smooth, easily cleanable and free from cracks. Observed 1 fryer basket in poor repair. Observed slow drain at handsink near deli. CDI, operator removed fryer basket from use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.17 Warewashing Equipment, Cleaning Agents - PFWhen used for warewashing, the wash compartment of a sink shall contain a wash solution. Observed wash vat of 3 compartment sink with broken stopper unit and operator washing dishes using running water from faucet. CDI, operator called Kim Little from maintenance to repair while on site and emloyee was sent to pick up a sink stopper. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed food debris and soil accumulating inside deli case with deli meats and cheeses. Observed debris accumulating on low shelving throughout prep area and on top of cooking equipment. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed debris accumulating on floor of walk-in cooler across from bakery prep area. |