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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cut raw meat with gloves on, then grab multiple cleaned and sanitized containers with the same gloves. CDI - Stopped employee and explained that gloves need to be removed or changed once they are done working with raw meat and change a task. Employee removed gloves, washed hands and sent the containers back to the 3 comp sink to be rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. - Observed food debris on the deli slicer from yesterday. CDI - PIC cleaned during inspection.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed employees cleaning raw meat containers outside by the can wash. CDI - explained that they cannot wash outside; washing needs to be done at the 3 comp sink and follow the wash, rinse, and sanitize procedure. Employees stopped washing outside and brought the containers to the 3 comp sink.
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed QUAT sanitizer at the 3 comp sink coming out at 50 ppm. CDI - PIC fixed it to come out at the proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bins stacked wet.
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 on a cutting board with raw meat and blood next to them. CDI - bins were sent to the 3 comp sink to be rewashed and PIC will store them on another rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed the stopper on the sanitizer vat of the 3 comp sink not working. Employees are shoving plastic down in there to stop up the water. Repair stopper. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on all equipment and in the tracks of the meat case. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 food debris and meat residue on the paper towel holder at the front. Clean paper towel holder.
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 cracked floor tiles in the prep area. Replace cracked/broken tiles. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the customer display area. |
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