| 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 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entrance to food establishment, did not observe a certified food protection manager. REPEAT |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have a designated area to eat, drink and use tobacco so that equipment, food, and single service items will not become contaminated. Observed two employee beverages being stored on top of the beef side. CDI Employee drinks relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Employee shall wash hands after touching their body, using the toilet, after touching soiled equipment/utensils, during food preparation, when switching from raw food to ready to eat foods, before donning gloves and after engaging in other activities that contaminate the hands. P Observe food employee enter food establishment for work and not wash hands; food employee proceed to go to 3 compartment sink handling cleaning equipment/utensils. CDI Stopped food employee and directed to wash their hands. Observed food employee donning gloves and not washing hands. CDI Food employee directed to wash hands before donning new gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in back meat room holding marinades and sauces. Observed hand sink in seafood section with ice and food debris. CDI Instructed PIC hand sinks are only for washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed in back meat department, food establishment processing both pork and beef at the same time on cutting boards. CDI Explained to PIC have to separate due to cook temperatures; discarded pork. Observed chicken oversrtacked and touching pork sausages. Make sure to have a partition or separate. CDI Instructed PIC to removed some of the sausages and not overstack.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mushrooms and fruit being washed and placed back into original containers that were not wash, rinse and sanitized. CDI Explained to PIC that food shall only touch surfaces that have been cleaned and sanitized. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces on the clean side of 3 compartment sink with food debris on them. CDI Instructed PIC to rewash and sanitize. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 ready to eat salmon, coconut shrimp, shrimp, crab cakes and lobsters cakes without a date marking. CDI Told PIC all ready to eat has to be date marked if held for more than 24 hours. All items allowed to be back dated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF If an animal product is sold raw the permit shall inform the consumers of the risk and have appropriate marking such as safe handling instructions. Observed stickers for raw meat not printing any safe handling instructions; the food establishment went to the brown bags which have a safe handling but no final cook temperatures or how to store raw products. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. Make sure food employees only wear a wedding band to facilitate cleaning. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays in storage room on the floor. Have to store at least 6 inches off the floor. |
|
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 rusted shelves throughout etablishment. Make sure to keep in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards, etc shall be cleaned prior to use, as often as necessary to avoid accumulation and at least every 24 hours. Observed clean drain board side in both meat and seafood with food debris and markings from rusted shelves. Make sure to keep in clean during use. |
|
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 food debris throughout establishment on nonfood surfaces; signficant debris on meat cases and tracks, door handles of coolers, knife storage areas etc. Make sure to keep clean. REPEAT |
|
53
|
1
|
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. Observed cracking throughout floor in establishment. Keep in good repair.
6-501.12 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. Observed significant meat debris on the walls in all areas; dried apparently been there for awhile. Make sure to keep clean. REPEAT |
|
54
|
0
|
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 cell phone being stored under meat scale directly above pork section. Make sure to have a designated area to avoid contamination of equipment. |