| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee handling raw meats and then handle ready-to-eat pork. Employee stopped to wash hands. Even if gloves are on when handling raw meats, glove must be discarded and hands washed before putting on more gloves or handling any clean items.
2-301.14 Wash hands after activities that contaminate them. -P |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no hot water at the back seafood handsink- turned on during inspection to correct.
5-202.12 Provide at least 100F water at handsinks. -Pf |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
< Observed dried meat built up on saws, gringer gasket, and cuber blades. Cuber blades put to soak, saw broken down to be washed to correct.
These must be broken down completly at least once per day and more if different types of raw meats are used on them.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed shrimp, sardines, tilapia, and mussells stacked too high on the display case and they were holding at >45F. Ice added to products today to chill them down quickly. Add ice more frequently or push these trays down into the ice along with not stacking foods high.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed ham opened two days ago with no date- back dated.
Observed cheese that had been open >7 days and was past the stored expiration date on the label- discarded today.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed wet wiping clothes stored on counters today- sanitizer made and these were placed into it to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed cover on meat saw broken. Observed multiple plastic trays broken. Observed rusted metal hanging from walk in cooler ceiling.
4-501.11 Maintain equipment in good repair.
Observed sausage in grey rubbermaid containers without a liner today- use a liner or get cans that are approved for food contact.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed quat. ammonia and chorine sanitizer being used and no test strips for either onsite- provided during inspection to correct.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on non-food portions of the saws, spray hose handle, trays, meat cases, exterior of buckets/trashcans, cutting room fans, etc.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed an employee phone charger stored in a bucket with deli wrap- charger moved to lockers to correct.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed the light bulb in the pork skin case not coated or shielded.
6-202.11 Light Bulbs, Protective Shielding - C |