| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C- PIC shall demonstrate knowledge by being a certified food protection manager. PIC that accompanied EHS during inspection was unable to produce their certified food protection manager certificate. He produced his expired ServSafe certificate (2019), but stated his current certificate is locked in a cabinet and he does not have the key. PIC is required to have an active CFPM certificate. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at meat room hand sinks and employee restrooms. CDI-EHS provided PIC with handwashing signage to post. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken stored above raw ground beef in walk-in cooler. Observed raw chicken liver stored above raw pork in walk-in cooler. Separate the different types of raw animal foods. CDI-PIC properly rearranged the identified storage issues.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several uncovered and opened boxes of raw meats and poultry items in walk-in freezer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked Colombian sausage holding a temperatures greater than 41F in cold holding meat case (see temp log for temperature). CDI- PIC voluntarily discarded. Observed raw beef, raw pork, and raw chicken throughout customer cold holding display cold holding at temperatures between 41F-50F. The display case ambient temperature ranged from 36-41F throughout the unit. Per PIC, all food items were put out at 41F or below. EHS observed the customer display case overpacked with raw proteins. EHS observed items located in the front of the unit ranging from 44-50F and back of unit 38-41F. CDI-PIC reduced the quantity of raw proteins throughout the unit and placed the raw proteins in the freezer to cool to temperatures below 41F. PIC and store GM stated they will continue to reduce the quantity of proteins in the customer display case until they can have the unit serviced. Maintenance arrived during inspection to inspect unit and stated he turned the unit down to 28F. He stated the air flows from the back of the unit. EHS explained to PIC that all food items shall be cold holding at 41F or below at all times. |
|
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 precooked, unpackaged Colombian sausage in meat case without date mark which were prepared on 05-31-2021. CDI-PIC voluntarily discarded the items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed two chemical spray bottles stored directly next to a package of a raw pork shoulder. CDI-PIC properly stored the chemical bottles to avoid contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a large container of tripe stacked in deep portions cooling in walk-in cooler. The product remained the same temperature after taking two temperatures 1 and 15 mins apart. CDI-PIC stated he will move product to freezer to rapidly cool. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed several knives stored clean between the wall and prep sink in front service area. Store utensils in a clean place in-between use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed bins used to store packaged raw proteins with broken and chip surfaces not allowing proper cleaning. Non-food contact surfaces shall be constructed of a smooth material. Repair or replace all damaged bins.
4-501.11 Maintain equipment in good repair. Observed moisture build up between meat case glass doors. Fix moisture issue or replace affected doors. |
|
47
|
1
|
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 accumulation of food debris and microbial growth on doors of meat cold holding case. REPEAT-increase cleaning frequency to avoid accumulation of food debris. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P Observed no backflow prevention device at both the market and the front service area hose bibb (attached to the chemical dispensing units used to clean equipment, etc.). Install a backflow prevention device (Dual check with atmospheric vent/ASSE 1012 for continuous pressure) at each hose bibb/water supply connection unless information from the manufacturer (Rushing easy foam Pangea unit) can be provided stating built-in backflow prevention is present. The Verification is required no later than 06/12/2021 to confirm evidence of appropriate backflow prevention. |
|
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 rusted and damaged ceiling tiles throughout meat room. Repair or replace all ceiling tiles as needed. REPEAT
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 accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room.
EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several damaged floor tiles in meat room. Repair or replace the damaged floor tiles. |