|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in two locations (sushi display case, sandwich prep). Refer to temperature chart. CDI - advised to not overstack product in each individual container at the sandwich prep; removed excess product from the containers. Pulled the sushi rolls with raw fish that are out of temperature to rapidly cool down. Educated PIC and Deli Manager, that the sushi employees shall prepare the sushi rolls, cool down in freezer uncovered to reach proper temperature, once sushi fish is at proper temperature (45F and below), then cover in container and store under cold holding display case. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed multiple chubs of deli meats that have expired according to their time and temperature cold holding criteria. Product in the deli display are at 41F and below; facility can hold product for 7days under cold holding. CDI - educated PIC and Deli Manager about date marking criteria. When the commercial package of deli meat is opened, that is day 1 of date marking. Product can be held for 7 days. Discarded the products that have exceeded time and temperature criteria. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed pizza single service articles (pizza boxes for customers) facedown and stored in dirty cabinet at the pizza kiosk. Advised to clean the cabinet to store the single service articles in a clean location. Protect the food contact surfaces of the single service articles. |
|
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 broken gasket at sandwich prep reach in unit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed reach in unit at the sandwich prep and the cabinets at the pizza kiosk are dirty. Advised to keep clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed facility has been doing a great job with the physical facilities. EHS observed that the floors next to the rotisserie oven is still in disrepair. Advised to repair flooring to create a clean, smooth, and easily cleanable floor. |
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