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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 |
|
|---|
|
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 employee wash hands and turn off faucet with bare hands. CDI - EHS educated employee to use paper towel to prevent recontaminating hands after handwash. Hands were re-washed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed manager and employee don gloves without handwashing. CDI - EHS educated employees on handwashing before glove use. Gloves were discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front and back handsink without paper towels available. CDI - Manager provided papertowels for both sinks. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ready-to-cook meal kits in retail case with chicken and beef stored above fish and shrimp. CDI - Employee corrected storage order of meal kits during inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed top area of meat grinder's food contact surface with food debris build up. Manager stated he washed-rinsed-sanitized meat grinder after using it that moring. CDI - Manager took grinder apart to re-wash, rinse, and sanitize at 3 comp. sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, sirloin, short rib, and gouda burger holding above 45F. Items out of temperature were stacked high in deli case; bottom layers were holding 41F or below. CDI - All items out correct temperature taken to walk in to cool rapidly.
Observed top stack of beef kabobs holding at 43F. Bottom layer was holding 41F or below. CDI - All items out correct temperature taken to walk in to cool rapidly.
Verification required within 10 days of inspection for cold holding equipment. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened crab dip, ricotta cheese, and cream cheese without date mark. Manager stated all items were opened the previous day. CDI - Correct date labels were placed on items.
Observed multiple types of stuffed chicken without proper date mark. Manager stated it was prepped this morning. CDI - Employee correct date marked stuffed chicken.
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 salsa labeled "Keep Refrigerated" with date mark of 3/12. CDI - Salsa discarded. |
|
43
|
0
|
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 single use containers lip contact surface stored touching ice cart. Observed to-go boxes in dry goods area with food contact surface facing up and without box or plastic covering. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 walls next to 3 compartment sink in need of cleaning. Increase cleaning frequency. |
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