|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
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 container stored with raw pork and container of raw pork stored in container in contact with contiainer of raw beef. CDI, foods separated by divider. Observed pork ears uncovered / unprotected in WIF and smoked pork removed from packaging and on box. CDI, box relocated to cover and smoked pork voluntarily discarded by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plastic bins stored in walk in cooler as clean but soiled. CDI, bins relocated for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several packages of pork and beef cold held above 41 degrees F and between 42-45 degrees F in display grab and go floor cases. Vr needed to ensure long term compliance. TCS foods shall be cold held at 41 degrees F and below. Repeat. |
|
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 clean bins stored under raw meat and stacked together on shelving collecting food debris and soil.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked containers in walk in cooler. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service gloves with contamination, single-service wrapping on shelving in soiled area with food debris / soil. Observed trays removed from commercial packaging and stored on rack with some residues. |
|
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 raw meat / debris in reach in display cooler and shelving throughout facility and shelving of WIC. Repeat. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage throughout prep area behind front counter. Repeat. Observed baseboard floor strip damage outside near prep room. Repeat. |
|