| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12, At least one employee that has managerial responsibility shall be a certified food protection manager. Observed no manager or PIC present in the establishment and employee who was left in charge is not a Certified Food Protection Manager. REPEAT |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M), The PIC shall ensure that their food employees are aware of their responsibility to report any information about their health, specifically related to diseases that are transmissible through food-PF. Observed that no employee on duty was aware or knowledgeable of the Employee Health Policy. CDI- educated employee about what the Employee Health Policy is, and where it is in the establishment as it was posted on the wall. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205-11(B), A handwashing sink may not be used for purposes other than handwashing-PF. Observed a squeeze container of dishwasher detergent in the handsink, observed food debris in the hand sink, and employee stated that the establishment washes their wiping cloths in the handsink. CDI- moved materials out of handsink, and educated employees that the handsink is only used for handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A2), Separate raw animal foods from other raw animal foods-P. Observed storage order issues within the establishment: comminuted meat above whole meat, turkey above pork. CDI - moved product to proper storage order according to final cooking temperatures. REPEAT
3-302.11(A4), Food shall be protected from cross contamination by storing food in packages or closed containers. Observed pigs feet and other raw beef without package wrap in the walkin cooler. CDI- employee covered food in package wrap. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(C) - Equipment Food contact surfaces used for TCS foods shall be cleaned at least every 4 hours. - P. Employee stated that they clean their meat slicer, cutter, and grinder once a day at the end of the day. The ambient air temperature of the working area was 70 degrees F. CDI - educated employee that equipment shall be cleaned at least every 4 hours. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11(D), Food that is contaminated by employees, consumers, or other persons shall be discarded - P. Observed pigs feet without package wrap in the walkin cooler with ash on top. CDI - employee was instructed to discard. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501-16(A2), TCS food shall be maintained at 45 degrees F or less - P. Observed many product on the cold hold line for the meat market out of temperature. (Refer to temperature table). CDI - discarded the product, instructed employee that the products should be moved to the walkin cooler to maintain proper temperature. VR for the cold hold line |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111, The premises shall be maintained free of insects, rodents, and other pests. Observed a dead cockroach in the ladies bathroom and a cockroach crawling into the main food prep area. Also a few flies in the prep area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B), cloths in use for wiping shall be held in between uses in a chemical sanitizing solution. Observed a wet wiping sanitizing cloth sitting out on the cutting board. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11(A), Equipment shall be maintained in a state of good repair. Observed the gasket for their walkin cooler completely off. Their entire cold holding equipment was not working and holding food in proper temperature. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13(B), In food establishments where water flush cleaning methods occur, the floor and wall junctures shall be coved and sealed. Observed no coving in the areas where the employees clean with water flush method.
6-501.12(A), Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris on the floor throughout establishment and debris on the floor in the bathrooms. |