| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certification held. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Facility did not have policy for the meat market but there was one in Deli. Left a copy for the market to post. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed gloves being put on without first washing hands. Directed to wash hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee clean saw with a brush and then not wash hands. Stopped and required him to wash hands.
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands at 3 compartment sink. Stopped and directed to use only the hand wash sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at one hand sink.
Other hand sink water was turned off. Provided paper towels and turned water on.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic bags in only working hand sink in market. REmoved bags. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used gloves for every task. He walked around with gloves on and touched everything with the gloves. Educated on proper glove usage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
OBserved soiled cutting boards.
Observed saw being cleaned with a brush but not soapy water or sanitizer. Directed on how to wash, rinse and sanitize. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed droppings throughout including on unused equipment. Observed flies. Clean thoroughly and contact pest control. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards deeply etched and dark. Replace.
Keep equipment in good repair. Observed rusted shelving in walkin cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Numerous items are being stored in permitted area that are not needed/necessary. Remove (carts, boxes, etc.). |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout including food and utensils. Move to designated area. |