| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Handwashing Signage - C Observed no hand wash sign at hand sink in meat market room. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed cases of raw poultry stored on top of raw pork in walk in cooler. CDI manager relocated chicken. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Saw and grinder in market cleaned once daily. Ambient air temperature of room 57f. Manager indicated that cooling unit in market had been turned off. CDI - Manager cleaned both the saw and grinder while on site. Educated manager to clean all food contact surfaces at least every 4 hours if the cooling fan unit is not operating.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed multiple knives stored as clean in seafood area with residue around blade/handle juncture. CDI - knives removed to sink for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in market display cooler at 42 - 44f. Ambient air temp of unit 39f. Product filled very high inside of containers prohibiting air flow to all parts of product. REPEAT -CDI - manager removed to freezer for rapid cooling and to reduce volume of product in cooler.
Observed multiple containers of meat trimmings to be reprocessed into ground product holding at 54f. CDI - manager discarded trimmings that had been processed earlier in day and removed trimmings just processed into walk in freezer for quick cooling before placing in cold storage.
Continued non-compliance with cold holding standards may result in permit action. |
|
31
|
0
|
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 raw shrimp recently water thawed cooling in large volumes in closed off plastic bags. CDI - manager spread shrimp in to pan for cooling |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers marinade stored directly on floor under hand sink in market service area and directly on floor in seafood cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board stored directly on floor in market prep area and clean knives stored in unclean holder in seafood area. |
|
43
|
0.50
|
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 residue and splatter on several stacks of styrofoam meat trays in market room. Recommend maintaining trays in plastic to protect from contamination until ready for use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation - C Observed absorbant wooden block in use as cutting board base and wooden handled mallet in seafood area. Manager discarded. .
4-501.11 Maintain equipment in good repair. Observed significant ice accumulation and damaged/raised flooring in large walk in freezer |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temperature in the market at 91f and in the seafood area at 94f. Hot water in use to clean both rooms but not recovering but instead dropping. VR required within 10 days to verify adequate hot water. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
5-501.111 Area, Enclosures and Receptacles, Good Repair - C
Observed dumpster with no plug and damaged/leaking bottom seam. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed all lights out inside seafood area walk in cooler resulting no visibility unless doors propped open. |