| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed 3 tubs of meat that will be used for grinding left uncovered in walkin cooler. Covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment food contact surfaces and utensils shall be cleaned at least every 4 hours. Staff advised they begin work at 9am and end around 5pm. They do not clean any of the machines/equipment during the work day. They do a deep clean and sanitize at the end of the shift. Educated staff and advised they must wash, rinse and sanitize all the used equipment after 4 hours of use. DO not rinse after sanitizer step. |
|
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 one container of sanitizer unlabeled. Labeled during inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed box of meat sitting on rack thawing. Observed cow tongue in 3 comp sink bay thawing.
Thaw Potentially Hazardous Food (Time /Temperature Control for Safety Food) food under refrigeration or completely submerged under running water at 70F or less. |
|
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 Staff could not produce a thermometer. Obtain. Return visit required. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled towels on prep surfaces. Fill a bucket with sanitizer and place towels in it between uses. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned utensils in a location that is not exposed to contamination. Observed clean knives and small cutting board on the "dirty" side of the 3 comp sink. There was meat thawing in the bay next to drainboard. Advised to rewash, rinse and sanitize utensils. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed numerous plastic trays chipped and broken. Large colander is also cracked. Replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Boards are severly etched and dark. Replane or replace.
4-501.11 Maintain equipment in good repair. Walkin freezer door is damaged at the bottom corner and gasket is shredded. Repair. |
|
47
|
1
|
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 fan unit above ban saw with meat residue that had splattered up. Observed shelving where single service trays are held with debris. Swinging doors to back of store are coated with debris. White trays used for holding packaged meats in transport are soiled. Clean all. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Can wash faucets are missing backflow preventers. Install. Return visit required. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor repair needed in prep area and walkin cooler. Baseboard wall corner repair needed in prep area. Can wash sides are in poor repair and chipped. |