| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC donning gloves without hand washing. CDI - Instructed PIC to wash hands before donning gloves especially when returning to work. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A)(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Observed one hand sink in front display area that had broken equipment stored in front preventing access along with stacked cardboard boxes on top of sink. Observed handsink in meat prep area with spoon and food debris inside of sink. CDI - Equipment, boxes, spoon, and debris were removed from the sink and handwashing area to allow access. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed numerous boxes and plastic bags in walk in cooler and freezer that were broken open, crushed, or torn with raw meat spilling out and unprotected. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Observed band saw, weight scale, cutting boards, and knives that had been used approximately 6 hours prior to cut and prepare raw meat with meat debris and blood residue. Items were at ambient temperature and not under refrigeration. Also observed dried meat on band saw. PIC informed me that items are usually cleaned once at the end of the business day. An ice bin with enclosed components had black buildup on ice chute. CDI - PIC broke down, washed, and sanitized equipment and was informed that since the items are not under refrigeration they would need to be broken down, cleaned, and sanitized every four hours. PIC was asked to increase frequency of cleaning for ice machine. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed whole pig, that was not in any packaging, stored on top of boxes in walk in freezer. PIC informed us that this was an item that a customer wanted, brought home, and later returned to the store. CDI - Informed PIC about the importance of disposing of returned food. PIC voluntarily discarded the pig. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated beef, marinated chicken, raw beef (strip steak, ground beef, beef ribs) in front display case at temperatures of 51F and above. Observed smoked meats (smoked pork tail, smoked jowls, smoked pork bones) in meat display case at temperatures of 59F and above. CDI - Items that were prepared during the morning and in front display case were moved to walk in cooler to cool to 41F or below. Items found in other display cases were moved to walk in cooler and a discussion was had with PIC about not overstacking the items so that cold air may flow in order to cool or maintain appropriate temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, seafood salad, cooked mussels, and cooked crab legs without date marking. Fresh cheeses made in house were marked with a nine day shelf life. Smoked meats that are required to be kept under refrigeration had date marking of up to two months past the date of preparation. CDI - Items that had been prepared today or within a 7 day window were relabeled with the appropriate date of disposition. Cooked items were properly labeled with 7 day shelf life. Items that were past 7 day window were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Cool TCS (potentially hazardous) food within 4 hours to 41F or less. Observed meat in display cooler above 41F. CDI - It was determined during the inspection that after the meat is brought from the walk in cooler, it is prepared in meat preparation area, and then placed directly in display case. I spoke with the PIC about changing procedures of meat preparation by allowing enough time to return meat after preparation to walk in cooler in order to cool to 41F or less before moving to display case. Items in display case were moved to walk in cooler. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF Food temperature measuring devices shall be provided and readily accessible. Observed no functioning thin probe thermometer on site during inspection. VR 1/23/20 |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 boxes of beef stored in walk in cooler and crab in seafood area stored on floor and observed condensation line near food that was leaking. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes stored on counter top, food display case, and in cold holding unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed numerous single-service styrofoam trays for displaying meat to be uncovered and soiled with blood and meat particles. CDI - PIC voluntarily discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips at three compartment sink in meat preparation area. PIC could not provide sanitizer strips during inspection. VR required 1/23/20 |
|
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 food buildup and blood in the gaskets and doors of display unit and blood and meat debris on key pads of food packagers and label makers that were not in use. |
|
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 blood, debris, meat, dust, and dirt on walls in front display area, around coving, display cases. |