| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. No papertowels at handsink in seafood prep room, containers stored in handsink at entry way used in the meat department. CDI- Operator Kelly McKinney had all corrected. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf. Safe handling instructions provided on printed out labels for marinated/ prepared raw meats and seafood only. Partial safe handling instructions on deli paper used to wrap raw meats. Partial instructions state to cook meats completely and to heat thoroughly, but do not indicate safe handling temperatures for the particular raw meat being wrapped in the deli paper. CDI- verbal correction; explanation as to requirement for safe handling. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Two small pans of clams and mussels stored loose in display case with no identification tags on them. Employee in meat department advised that he did not put tags with displayed shellstock. CDI- Operator voluntarily discarded both. Advised employee to always store tags with all shellstock until completely gone. General comment: Operator provided tags as required, but tags were not stored in chronological order. CDI- verbal correction as to requirement. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Two commercially sealed portions of seafood thawing on drain board of 3 comp sink. CDI- thawing corrected. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Operator provided calibrated stem thermometer, but does not have thin probe thermometer for checking temperatures of thin foods. CDI- verbal correction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored directly on the floor in the walk in freezer of seafood, food and single service items on beverage crates in walk in freezer and in dry storage room. CDI- verbal correction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Cloth stored on cutting board and direct contact with raw meats with visible blood stains and raw meat debris on it. CDI- Cloth removed. Discussed options with operator. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Doors to walk in unit peeling and rusting, handle on walk in cooler in meat room damaged. Repair |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on doors leading into prep rooms, door tracks and under door tracks of deli case, and shelving in walk in cooler and cold prep rooms. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can provided at handwashing sink. CDI- verbal correction.
5-501.115 Maintaining Refuse Areas and Enclosures - C. Debris and large amounts of plastic wrap stored at and around dumpster. CDI- cleaning is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried debris and splatter on walls in prep rooms, peeling paint on walls on prep room. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C LIghting over one part of the deli case at the front service area is out. CDI- verbal correction to repair. |