| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a soiled towel on the handsink behind the 3 compartment sink. Ensure handsinks are only used for handwashing. Nothing can be stored in or on the handsink. CDI (corrected during inspection)- Towel removed from handsink. REPEAT VIOLATION. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the majority of clear plastic containers. Some containers also had food debris. All containers with food and sticker residue were stored as clean. Ensure all food contact surfaces are clean to sight and touch before storing as clean. CDI- Containers moved to 3 compartment sink to be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced ham in a styrofoam cup in the sandwich prep cooler at 50F. Cheese that was above the containers fill line was 47F in the sandwich prep cooler. Ensure TCS foods are stored correctly in cooler units to maintain 45F or below. |
|
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 several containers of turkey in the cooler behind the cash register at 56F - 60F. Turkeys had been glazed about an hour ago then placed directly in containers with tight fitting lids. The temperature of one turkey was 58F at 2:00 PM and was still 58F at 2:30 PM. Ensure proper cooling methods are used in order for TCS foods to cool within the correct parameters. CDI- Turkeys moved to the large walk in cooler. Lids were opened on all containers of turkey. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor of the walk in freezer. One bucket of pickles was stored on the floor in the cooler behind the cash register area. Remove food from floor. REPEAT VIOLATION. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service articles stored on the floor. Remove single service articles from floor. |
|
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 food debris and residue on shelves throughout facility. Shelves are in need of detailed cleaning and cleaning frequency increased. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cracked light shield on the light above the sandwich prep area. Light shield needs replacement. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee drink and cell phone stored on the prep table in the sandwich preparation area. Multiple employee jackets were stored on top of single use packets of condiments. Employee hat was stored on top of plastic wrap. Employee items must be stored in areas were contamination cannot occur. CDI- Employee items moved. REPEAT VIOLATION.
6-303.11 Intensity-Lighting. Observed lighting in walk in cooler behind cash register less than 10 foot candles. Lighting intensity needs to be increased. |