| 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 turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier like a paper towel to turn the faucet to avoid recontamination. CDI EHS educated employee on proper handwash and employee washed hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees report to work and begin donning gloves to begin work without washing hands. Ensure to wash hands properly before donning gloves and when arriving to work. CDI PIC instructed employees to wash hands properly. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shelf liners in the handsink by the front display. Ensure handsinks are accessible at all times for handwashing only. CDI PIC removed shelf liner. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw packaged turkey necks stored above raw packaged pig ears on a speed rack. Observed raw chicken stored with bagged pork and above pork sausages on walk in cooler shelf. Ensure different raw animal foods are seperated. CDI PIC fixed storage order of raw packaged turkey necks and pig ears. PIC voluntarily discarded raw chicken and bagged pork and replaced pork sausage liner. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee going to back door wearing gloves and returning to work with raw foods without changing gloves. CDI PIC had employees wash hands properly
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw uncovered containers of meat in meat room, display counter and walk in cooler. CDI PIC had containers covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder, slicers, cuber and other food contact surfaces soiled with significant visible food debris. Ensure to increase cleaning frequency of food contact equipment. CDI equipment was broken down and washed, rinsed, and sanitized during the inspection. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed packaged oaxca cheese and cheese crema in front reach in unit date marked for more than 7 days. Ensure soft cheese is date marked for only 7 days, including Day 1 as prep date. CDI PIC had food employees changed the date labels to proper discard dates on all cheese.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one packaged cheese crema held for longer than 7 days in front reach in unit. CDI PIC voluntarily discaded cheese. Repeat. Points were not esculated due to only one item being out of date. Improvement over last inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of equipment oil not labeled. Ensure labels are added to any containers with toxic materials. CDI PIC added a label to the spray container.
7-201.11 Store toxic materials to avoid contamination. -P Observed equipment oil spray bottle stored above prep table by pork slicer. CDI PIC moved bottle to bottle shelf of the prep table. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer within the facility. Ensure to provide a thin-probe thermometer and kept in the facility. Verification required in 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed food products stored for discard with retail food in the walk in cooler. Ensure to seperate items for discard. CDI PIC designated an area for food for discard. |
|
47
|
0.50
|
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 food debis and build-up on speedracks and shelves in the walk in cooler and throughout prep areas. Observed build-up around meat slicer and front reach in displays. Ensure to increase cleaning frequency. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed floors and walls behind prep tables and throughout the facility in need of cleaning. Ensure to increase cleaning frequency. |