| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee who was using the squeegee finish and change gloves without washing hands in between then move on to start the processing meat. CDI- Employee was made aware of violation and PIC will work with team members on remembering when to wash their hands in between the changings of tasks. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign present in meat cutting at hand washing sink beside cutting station . No hand washing sign was present in men's bathroom also to notify employees to wash their hands. CDI- Hand washing signs were provided by REHS. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods inside of walk in cooler left uncovered stored in manners that allows for contamination. Observed fish stored on top of boxes without plastic cling wrap or container to provide a barrier. CDI- Fish discarded during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
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 holding shall maintain a temperature threshold of at least 41F or below. Observed foods in display case and customer self service case above temperature threshold. Items were between the temperatures of 42-45F. CDI-These items were moved to walk in cooler to cool during the inspection. (See temperature chart) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 some boxed foods and wrapped meats stored directly on the ground. Ensure that food is at least 6 inches off the ground to prevent possible contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knives stored inside of a container with marinated beef. Knives handles were making direct contact with food. CDI- Handles of the knives were removed during the inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some shelving without build up and display cases with green microbial growth in between the glass. Ensure that items are cleaned at a higher frequency to promote cleanliness. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles at entrance to meat market and some inside of cooler/cutting room. Replace tile to ensure that cleanability of the floors and prevent absorbing of water. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Air returns inside of the cooler/cutting room has heavy build up attached. Ensure that fans screens are being cleaned regularly to prevent accumulation of build up. |