| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed meat cutter using plastic single use gloves more than once and storing soiled gloves on table between uses. CDI - PIC voluntarily discarded and instructed food employees to use gloves only once and then discard. -1.5- |
|
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 buildup in the grooves of cutting boards.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around ice chute and on condenser inside ice machine. CDI - PIC cleaned these items and instructed deep cleaning of ice machine. REPEAT -3- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squid cold holding in ice display at 44F. CDI - PIC reminded of 41F requirement and ice added to drop temp on foods stored in ice. -0- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed polenta fish and shrimp thawing at room temperature in 3-comp sink basin. -0- |
|
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 raw tuna in crate stored directly on floor while pieces being cut, in standing water. CDI - PIC instructed cleaning and instructed food employees to use risers while cutting. -2- REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed soiled cardboard used as liners in absorbent pad containers. Observed unlined cardboard box used for packaged ribs with internal wrapping being reused for storing opened ribs. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on walk in freezer door and ice machine.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges on cutting boards in use in cutting room and for fish. -0- |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink fly off connection during inspection. -2- REPEAT |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed mop wash backing up during inspection. -0- |
|
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 cracked floors throughout meat department.
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 all cracked, low sections of floors. REPEAT -1- |