| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Observed rack and cart blocking handsink. Moved to facilitate access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken in colanders on tubs sitting on the floor. The tubs were being washed with the floors without a sanitizing step. Observed whole chickens placed directly into grocery cart. The grocery carts are not approved for food contact and cannot be properly cleaned and sanitized. Food should not be placed in the cart basket unwrapped. Operator reports grocery carts used for chicken are grey and black carts are used for beef only. Do not place unwrapped meats in grocery carts. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed multiple tubs of raw beef uncovered in meat walkin. Operator reports the meat was being saved for employees use. Gave instruction to cover tubs and separate and label items for employee use only. |
|
14
|
3
|
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 washed tubs and trays with blood and meat debris. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Employees report utensils are cleaned with a 2-step cleaning without a sanitizing step. Explained the importance of sanitizing all food contact surfaces after washing. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bottles at greater than 200 ppm. Remade to approved concentration. Repeat. |
|
33
|
1
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken feet thawing without water in sanitizing end of 3-comp sink. Gave demonstration of proper method with food submerged in flowing water. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw meat is being processed and placed in colanders on tubs sitting on the floor. Unpackaged food cannot be stored directly in grocery carts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
| 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed knife and cleaver on magnet rack against wall soiled with blood. Removed for 3-step cleaning. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cracked plastic colanders and trays. Observed shelving with rust and corrosion. Repair or replace as needed. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed grocery carts used for meat holding and transport. These carts are not approved for food contact. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of concrete floor at front with standing water. Floors and baseboards shall be maintained to provide for adequate cleaning. Observed FRP area above packaged meat display case with heavy build up/stain. Resurface to allow for proper cleaning. 6-502.12 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 build up on floors at door ways and baseboards near doors. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
•6-303.11 Intensity-Lighting - C Replace bulbs in overhead lights in meat cutting room and walkin. |