| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed source of kimchee not verifiable during inspection. Labeling is marked through and calls to previous purveyor have gone unanswered. CDI - PIC called Korean Kimchee who stated they are sending EHS proof of being a certified wholesaler of kimchee in Georgia, regulated by Department of Agriculture. EHS spoke with purveyor and advised that doctoring labeling is not allowed. Requested contact information for further inquiries. - |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed kimchi in 5 gallon buckets with internal plastic wrapping that has strike through on labels with permanent marker. CDI - Spoke with purveyor via phone and this size is new to the supplier so they chose to strike through the 7.5 lb label from the smaller containers and make it 5 gallons. EHS advised supplier that strike through labeling is not honestly presented. -1- |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oysters on display in ice without shellstock tag. CDI - PIC placed tag with product during inspection.
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no order to shellstock tags and no last use date recorded on tags today. CDI - PIC paper clipped and put tags in chronological order. Date will be recorded on tags starting today. -1- |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on cutting room cutting board. CDI - PIC instructed employee to wash, rinse and sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside the ice chute of the hallway ice machine. REPEAT -3- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup from dripping compressor in walk in freezer on top of food boxes. Observed pallets of meat delivered Monday still 4.5 inches off the floor today. -2- REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored directly on the floor in cold room. -0- |
|
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 buildup on handsinks and on the cold room condenser fans. -1- REPEAT |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at hose bib connection for pressurized hose in use at the fish dressing table. REPEAT -1- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 broken, cracked section of concrete floor.
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. Observed standing water in sections of floor. -1- REPEAT |