| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Wash hands after handling soiled equipment or after contaminating hands using correct procedure with out decontaminating hands. P Observed employee wash hands correctly, until closing faucet using bare hands without barrier to prevent contamination. CDI, spoke to employee about correct procedure for hand washing. Food employee washed hands again using correct procedure. Ensure no recontamination occurs after hand wash, use paper towels to close sink handles. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of clean and sanitized equipment or in single service and single use articles. P Observed raw frozen chicken on yellow single service trays with out plastic wrap, stored in shopping carts. Chicken was in direct contact with the shopping cart. Shopping cart was visibly soiled and with signs of rust. CDI, PIC voluntarily disposed of chicken that had came in contact with shopping cart. Ensure food is only stored in clean and sanitized equipment. |
|
14
|
1.50
|
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
4-602.11 Equipment food contact surfaces and utensils shall be cleaned when change of raw animal food occurs, at any time when contamination occurs, or shall be cleaned throughout the day at least every 4 hours. P Observed meat grinder, meat slicer and band saw with accumulation of dried meat around edges and crevices. CDI, PIC had equipment cleaned and sanitized. Ensure all equipment food contact surfaces are kept clean. Equipment in ambient temperatures of 41F or less may be cleaned every 24 hours if working with same animal product. Equipment in ambient temperatures between 41F and 45F may be cleaned every 20 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 TCS foods prepared and held in establishment shall be marled to indicate the date or day by which the food shall be consumed, sold or discarded. PF Observed cooked shrimp, ham, crab legs, and cooked chicken wings opened on 9/4 without correct date mark. Shrimp, crab legs and chicken wings did not have a date mark. Ham, had today's date but was opened yesterday. CDI, PIC corrected labels on ham, removed chicken wings for sale on main display case. VR Ensure any ready to eat food held or prepared on premises are date marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Toxic materials shall be stored to prevent contamination. Observed nail polish remover, and rubbing alcohol stored directly over meat packaging equipment. CDI, PIC relocated chemicals. Ensure chemicals are stored in manner to prevent contamination. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label working containers of food not easily identifiable. Observed spices near seafood freezer without labels. Observed
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged ready to eat chicken wings in customer display case without label indicating ingredients, or any other information. Ensure labels are clear with ingredients, quantity, allergens and place of business. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination, at least 6 inches above floor. Observed sour cream, salted fish stored on the floor in a walk in cooler. Observed spices and oils stored on bottom shelf without lid or manner of protection.
3-303.12 Unpackaged food may not be stored in direct contact with untrained ice. Observed scallops stored in with container in undrained ice.
6-404.11 pf A separated area shall be designated for food not in use and are held for credits, for spoiled or damaged products. Observed molded cheese that pic stated was for credits, not stored in designated area. Observed meat in walk in cooler in crates, PIC stated meat was to be discarded stored amongst meat that was to be used. Ensure separation is clear and a designated area is established. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) Store single service articles in a manner to prevent contamination at least 6 inches off the floor. Observed yellow trays stored with food contact surface touching soiled racks. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in a state of good repair, as well as equipment components such as seals hinges and fasteners. Observed torn gasket at walk in cooler. Observed build up vents in coolers.
4-501.12 Cutting surfaces. Observed cutting boards with deep scratches with dark build up.
4-101.11 Food contact surfaces shall be smooth and easily cleanable. PF Observed some rusting in large meat grinder and in meat saw. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Provide backflow or backsiphonage at all water sources. P observed broken back flow preventer at can wash and near 3 comp sink, ensure A.S.S.E standards are meet for construction, installation, and maintained. For continuous pressure use ASSE 1022 devices throughout the facility. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 B Keep dumpster covered with tight fitting lids and doors. Observed broken lids on dumpster.
5-501.115 Discard items in waste areas not necessary to operation. Observed shelving, broken carts and other unnecessary waste at dumpster area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls and ceilings shall be maintained in good repair, including soap and paper towels dispenser, light fixtures, heat and a/c vents and covers. Observed some build up around corners of floors, behind equipment throughout the establishment.
6-201.11 Floors, walls and ceilings shall be constructed and installed so they are smooth and easily clean able. Observed walls in walk in cooler in back with sections starting to detach. Observed holes in bathrooms near the hair dryer. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.14 Clean intake and exhaust air ducts. Observed build up dust in bathroom vents. |