|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. Handsinks may only be used for handwashing.-Pf Observed hand washing sinks in the meat display area and the rear kitchen area blocked by trash cans and a cooking pot of oil. Observed hand sink in meat display area with a bag of sausage in the hand sink. Recommend maintaining access to hand sinks to promote as much hand washing as possible. CDI - Items were removed by regulator. -1 point- |
|
37
|
1
|
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. Observed numerous boxes of meat and food stored on floor in walk in freezer. Observed raw chicken and pork making contact with metal display case and sliding door gaskets. Recommend obtaining more shelving or reorganizing storage in walk in freezer. Raw meat items in display cooler must be protected from contamination at all times. CDI - Raw chicken and pork was voluntarily discarded. -1 point- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils including metal spoon, metal funnel, and meat cleaver stored on floor underneath meat display case. CDI - PIC moved items to three compartment sink to be washed, rinsed, and sanitized. -0.5 points- |
|
47
|
0.50
|
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. Observed gaskets, sliding doors, metal shelving, and interior of meat display case with heavy build up of meat residues. Recommend higher frequency of cleaning along with protecting raw meat products from contamination. Observed shelving and floor in walk in freezer with heavy build up of meat residues and soil. Recommend higher frequency of cleaning. -0.5 points- |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink with build up of food residues and soils in meat case display area. Hand washing sinks must be maintained clean and only be used for hand washing. No dumping of food or liquids allowed in hand sinks. -0.5 points |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 soap and paper towel dispensers near hand sinks in meat case display area and rear kitchen area with build up of meat residues. Observed walls/FRP behind prep tables and around meat processing equipment in need of cleaning. Recommend higher frequency of cleaning. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee cup sitting on top of soap dispenser at hand washing sink in meat display case area. Recommend designating and area for the storage of employee food and drinks that will not contaminate customer food, equipment, or utensils. -0.5 points- |
|