|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & 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 employees washing hands then touching faucet handle with bare hands after washing. CDI: by instruction and demonstration to properly use barrier when turning off faucet handles. Hands were properly washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee getting water from handsink. CDI: by discussion to only use for handwashing purposes. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATiON: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed philly steak at 44F, tomatoes at 44F, BBQ pork at 45F, ham at 43F, and turkey at 43F in substation #2 unit. Observed bottles of mayo at 55F in ice bath. CDI: some items were over stacked and double panned. Ice was added to ice bath. Items taken back to WIC to rapid chill. Observed pepperoni, pizza sauce, mozzarella cheese, tomatoes, and sausage inside pizza station cooler ranging from 65F - 67F. Work order has been placed for this cooler. CDI: most items had to be discarded and others taken back to WIC to rapid chill. Observed items inside deli customer display case including fried chicken, turkey sandwiches, and rotisserie chicken ranging from 43F - 47F. Some items were not pushed all the way back under shelves where air is blowing properly. CDI: items moved back to WIC and WIF to rapid chill. Cold holding has been and issue for at least 3 consecutive inspections. Facility must complete and implement a Risk Control plan to gain long term compliance on cold holding.
Compliance visit it required in 72 hours to ensure risk control plan has been completed and cold holding issues are corrected. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chubs of turkey and roast beef inside deli case not date marked. CDI: items were discarded. Observed egg and sausage patties inside bottom of substation cooler without a date. CDI: properly date marked.
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 Black Forest turkey dated 9/25, tavern ham dated 9/25, and 2 chubs of bologna dated 9/22 that had expired past 7 days. CDI: items were discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 chicken tenders cooling inside WIC only cooling at a rate of only 2 degrees in an hour. Observed tenders stacked too high while cooling and in large portion. CDI: chicken tenders separated into 2 trays. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside substation coolers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed fryer baskets with wires loose and breaking apart.
4-501.11 Maintain equipment in good repair. Observed door broken and not closing properly on substation cooler #1. Work order has been placed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed additional cleaning needed on gasket channels in deli and substation coolers. |
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