| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC during inspection was store manager on duty, PIC did
not have food protection manager certification. PIC stated the meat market manager was not available during inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC, employees were not properly informed of reportable symptoms and illnesses. PIC stated all employees working in facility are new hires within the last month and stated he has not had time to properly discuss employee health policy. CDI- EHS explained the importance of reportable illnesses and symptoms with PIC, discussed a timeline for training employees and directed PIC to posted employee health policy above handsink behind display cases. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods.-P Observed a package of chicken stored above a package of pork in the grab and go
meat case. Note: this was the only instance of storage order violation in the facility during inspection. CDI- package of chicken was moved to section
with only chicken.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple meat products in freezer not
properly covered to protect food. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with dried beef residue on outer edges of blade and blade cover area. PIC stated that the cleaning frequency of slicer, saws and meat grinders was once a day at the end of the night, with cleaning in place after each use. CDI- EHS explained to PIC that food contact surfaces such as the blade on the slicer must be washed, rinsed and sanitized at least every 4 hours. EHS discussed a cleaning frequency timeline for each day to comply with 4 hour requirement. Slicer was broken down and properly cleaned during inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 and crab legs without a date mark in seafood display case. 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 package of turkey dated 6/7-6/13 in the deli display case. CDI- EHS explained the requirement for date marking for all ready to eat foods, such as the crab legs and the cooked shrimp. PIC voluntarily discarded package of turkey that was out of date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of chemical cleaned stored above seasoning mixes and salt shakers. CDI-PIC moved bottle of cleaner. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF Observed a dehydration machine used for producing beef jerky in facility during inspection. PIC explained process for making beef jerky, but was unaware of the approval requirement for specialized processes. CDI- PIC stated they will cease production of jerky until approval. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF: Facility has not received approval for the production of beef jerky in-house. CDI- supplied facility with State Variance application and instructions. |
|
31
|
0
|
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 carne beef and beef steak cooling in walk in cooler that was not holding temperature during inspection. Observed process of grinding beef, packaging and then putting directly into grab and go display case. CDI- EHS explained that all meats shall be properly cooled to 41F or below before putting items in grab and go area for cold holding. Discussed packaging meat, rolling cart into walk in cooler/freezer to rapidly chill and then putting products in grab and go case. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC break thin tip thermometer while trying to clean probe during inspection. VR to ensure compliance. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11 Molluscan Shellfish, Original Container - C Observed frozen oysters in grab and go case, not in original container. Facility had removed from frozen bag, repackaged and put into freezer for sale. Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service. |
|
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 multiple rags that were damp with raw meat juice stored on prep surfaces during inspection. |
|
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 large bus tubs stored as clean, wet nested near the dish pit. PIC expressed need for more shelving to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler not holding temperature during inspection, was fixed by the end of the inspection. Observed faucet on sink in meat cutting area leaking. Suggest repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in meat cutting area in need of repair. Damaged walls at floor level at entrance to cutting room. Handsink in cutting room not securely attached to wall. |