| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed two employees enter deli area, don gloves without washing hands prior. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
ho 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, pepperoni, 4 bags of sausage, fried chicken breast, 4 bags of cheese and two boxes of chicken cold holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 sausage, chicken, salmon and buffalo chicken without date mark. CDI sausage and chicken was voluntarily discarded due to temperature issues. PIC properly labeled salmon and voluntarily discarded buffalo chicken.
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 potato salad (2/5), pimento cheese (2/2), 2 packages of bologna (1/24) (1/28) and 3 packages of ham (1/26) (1/27) (2/1) past time temperature window. CDI items voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas held on TPHC without label/log identifying time product was removed from temperature control. CDI pizzas voluntarily discarded. VERIFICATION REQUIRED. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf According to HACCP plan, sushi rice must be labeled time acidfied and discarded or used within 10 hours. Observed bulk storage of sushi rice not labeled. CDI sushi chef properly labeled bulk storage of sushi rice. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 two packages of fried chicken cooling tightly covered in cardboard boxes in walk-in cooler.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed fried chicken breast cooling in sandwich prep cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of pizza seasoning not labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi chef wearing jeweled ring. Observed employee cutting deli meats with wrist watch. REPEAT VIOLATION. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed pizza cooler not maintaining products below 45F. Observed shelves with rusted and peeling paint inside deli display cooler. REPEAT VIOLATION. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food residue; deli meat display cooler, walk-in cooler speed racks, sandwich prep cooler. |