| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands when changing tasks before putting on new gloves. -P Observed meat employees using the same gloves prepping meat, going into walk in and prepping customer orders. CDI - PIC instructed hand washing and glove change. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide approved method of hand drying at each hand sink. Observed the only handsink in meat cutting area without hand towels. CDI - Dispenser filled. 5-205.11 (B) Use handwashing sink only for handwashing. -Pf Observed onions dumped in handwashing sink. CDI - Sink cleaned. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Maintain the original appearance of food. Observed purple chicken on display. CDI - PIC discarded voluntarily. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Keep food separated from sources of contamination. Observed food throughout facility, stored on shelves and under shelves dripping onto other containers of food. CDI by instruction - Use sheet pans, spacing and separation to control cross-contamination in storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain chemical sanitizer at appropriate strength. Observed quat sanitizer at 50 ppm in 3-comp sink. CDI - Sanitizer remade. VR by 07/31/2015.
4-601.11 (E)(4) Keep internal portion of ice machine clean. Observed yellow buildup around ice chute. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14 Cool foods quickly. -P Observed meats in display case over 45F: Beef 50F max. VR by 7/31/2015. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label foods in storage with the common name of the food. Observed meat in black bins without labeling and spice in plastic bucket on shelf. Label these containers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep premises free from insects, rodents and other pests. -Pf Observed flies in meat prep areas. Contract with professional insect exterminator for fly removal. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Do not store food in direct contact with ice without a drain plug. Observed frozen tilapia in black bin in direct contact with ice. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Keep wet wiping cloths inside sanitizer solution. Observed wet wiping cloths, one filled with blood, on cutting boards. Place cloths in solution, wash when soiled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A)(2) Keep single use and single service items away from splash, dust and other contamination. Observed meat trays with bloody residue. CDI - PIC discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Keep sanitizer test strips available. -Pf Observed 3-comp sink with no test strips. CDI - PIC found test strips. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
.4-602.13 Keep nonfood contact surfaces clean. Observed shelving in need of cleaning. Clean shelving. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. Observed hand sink leaking. Repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Keep toilet plumbing fixtures clean. Observed urine stains under urinal. Clean. 5-501.17 Provided lidded trash cans in women's restrooms. Observed no lidded trash can. Provide one.
6-501.19 Provide self-closing doors to restrooms. Observed door with no closure. Repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Keep floors, walls and ceilings clean. Observed buildup on floors, under equipment on walls and ceilings above equipment. Clean walls often enough to prevent buildup. |