| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon in the deli used for salmon wraps without information on the packaging concerning parasite destruction. Obtain information from the supplier of the product about the methods used for parasite destruction. VR required no later than 08/12/2016. -1- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 one chub of turkey without date marking and one tub of feta cheese packaged onsite with a 14 day date marking. CDI - PIC voluntarily discarded the turkey and amended the date on the feta to reflect 7 day date marking. -3- REPEAT |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed white and brown rice without label containing the pot number, as written in the HACCP plan for AFC. CDI - Containers labeled with the pot number information during the inspection. -0 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sticky buns stored on deli scale without wrapping or sneeze guard. CDI - PIC voluntarily discarded. REPEAT -1- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the pizza station on the clean board of the 3-comp sink. Demonstrated pyramid stacking for the pans during the inspection to allow air flow. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils with handles down in storage bucket. Invert these so that the next utensil is not contaminated during selection. -0- |
|
44
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B) & (C) Gloves, Use Limitations - C Cutting gloves shall only contact food or single use gloves when used to cover them on the outside. Observed deli employee with cutting glove stored in the back pocket of the pants between uses. PIC states cutting glove is to be one the employee's person so that when a customer orders a sliced meat, the gloves are ready for immediate use. Either keep gloves on the wall-mounted drying hands or wrap in plastic to protect them until use. -0- |
|
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 five of eight lights out in the hood. Repair these lights. -0- |
|
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 buildup in the grooves and interior of the cold case and prep unit. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 buildup on the ceiling behind the hanging sign over the rotisserie oven. Clean. -0- |