| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the fryer handsink. CDI- paper towels were provided. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee not properly wash, rinsing and sanitizing slicer during 4 hours cleaning. Employee was attempting to utilize glass cleaner and disinfectant to clean the slicer. CDI- provided education on how to properly wash, rinse and sanitize food contact surfaces. Slicer was properly re-washed, rinsed and sanitized. |
|
20
|
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 Observed cold packed chicken in customer service case at 43F, Italian sub 48F and Black forest ham sub at 47F in grab and go, items were made from yesterday. CDI- Food was voluntarily discarded during inspection
PIC did not sign due to Covid protocols. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed oven roast turkey and ham dated with discard date 7/27 in deli service case. CDI- deli meats were voluntarily discarded during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed employee place sanitizer in a disinfectant spray bottle for use. CDI- PIC corrected and placed sanitizer in the correct spray bottle for sanitizer. Education was provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed italian subs and black forest ham sub prepared today not properly cooled to 41F prior to placing into the customer service case. CDI- subs were placed back into the WIC to cool down to 41F or below. Provided education of properly taking temperature prior to display. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel pans wet stacked on the drying rack. Properly air dry prior to storage. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall next to the walk-in freezer peeling. Repair to prevent pest harborage and maintain clean. |
|
54
|
0
|
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 water on prep table of the deli. |