| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Ensure that team members are properly washing their hands in between the changing of tasks. Observed employees carrying food back to walk in unit and returning to prepare foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with spray hose attached being used to clean meat case. Observed hand washing sink blocked with trashcan in front denying immediate access. Observed a hand washing sink storing hammer, plate, and bucket. (CDI)
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single use paper towel present during the inspection at hand washing sink in backroom. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground beef stored above cheese inside of the walk in unit. Ground beef was reorganized during the inspection.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside of walk in freezer with no form of protection covering the foods such as ribs. |
|
14
|
0
|
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 buildup left attached to large bus pans stored on air drying racks. Bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holing shall be maintained at a temperature threshold of 41F or below. Observed several meats out on countertops while manager was cleaning deli case. Foods were showing at temperatures of 44-52F. Foods in between 42F and 45F were cooled. Foods above 45F were discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food coloring without label present on secondary spray bottle container. |
|
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 a number of foods stored on the floor inside of the walk in unit during the inspection. |
|
41
|
0
|
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 handle making direct contact with meats in display case. Removed during the inspection. |
|
47
|
0
|
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 build up left attached to display case doors. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door lids not attached to dumpster. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 build up left attached to walls and floor throughout facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replace blown bulbs to meet lighting requirements inside of walk in unit. |