| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 some employees wash hands for <10 seconds today- work with all employees to lengthen their handwashes(get between all fingers, individual finger nails, backs and fronts of hands, and exposed wrists).
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employees changing gloves without washing hands- if they change gloves due to a task change, then a handwash is needed.
This will be observed/checked on the verification visit. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw sausage stored on top of deli ham in the back walk in cooler- cdi ham moved to cheese area.
Observed raw chicken stored over ready-to-eat ham and next to raw pork on a rolling cooling cart- cdi chicken moved to chicken storage area in walk in and the raw pork was below the cooked pork. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed saws that had been used today with dried grey meat on the backside of the wheels- cdi broken down during inspection to be washed, rinsed, and sanitized.
4-702.11 Before Use After Cleaning - P
Observed a knife being rinsed off in soiled, not set up 3 comp. sink and then be put back onto the cutting board for use- cdi sinks set up with sanitizer and knife put on dirty side of 3 comp. to be washed, rinsed, and sanitized.
VR in 10 days for food contact surfaces cleanliness and procedures on cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw steak and raw bacon stacked to high in open display cases leading them to be >45F today- Steak discarded and bacon was moved to the walk in cooler to cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 ham and cheeses holding between 41-45F today and they were given 8 or more days after opening- cdi employees told to change expiration dates to 4 days max. Observed some ham and other deli meat opened >24 hours prior with no date on them. Thank you for dating most RTE product, keep working on expiration dates.
Observed imitation crab, crab legs, and mussels given 1+ months on their expiration- cdi employee changed these to 7 days(holding at 41F or less).
VR within 10 days to check these date corrections. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unknown chemical in a sanitizer bottle on the line next to wraps- cdi bottle discarded.
Observed cleaning chemicals stored over prep tables and next to meat wraps- cdi all moved to chemical storage. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Box of meat wraps were on the floor where the box became very wet and soiled- box opened and wraps were not wet- staff put into new, dry container to correct. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Build up on open display cases and on back walk in racks. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed multiple bags of trash on the ground outside of the dumpster- if it is filling too often and cannot fit all of the facilities trash, then pick up needs to increase frequency.
Observed old carts and shelving outside as well. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Broken tile along hall leading to walk in, and at entrance to the walk in cooler.
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.
Dust build up on cutting room ceiling fans covers and on the back walk in floor/floor drain. |