|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
Observed large plastic food containers at clean dish area stored soiled. Observed soiled slicer blade stored clean. CDI (corrected during inspection). The PIC (person in charge) pulled the dishes and slicer blade to be cleaned and sanitized at the three compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Observed date marks for several deli salads and foods (i.e. chicken salad, twice baked potato, cooked salmon, etc) in the deli reach in case labeled as 12/27, 12/28, and 12/29. CDI. The deli manager relabeled all the foods as it was a entry mistake on the label gun. In the walk in cooler, chicken salad and pulled chicken made from yesterday with no date marks. CDI. The deli manager immediately date marked the items. In the deli case, turkey with sell by date of 11/25. CDI. The deli manager voluntarily discarded the product. At cheese display case, feta (labeled 12/17) and goat cheese (labeled 12/7) were improperly date marked. I will return within ten (10) days to verify compliance of the cheese date marking. Discussion held with management on PLU codes and date marking for correction. Repeat. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed employee personal food being stored in clean rice cooker. Clean equipment shall be stored in a manner that prevents contamination. Store employee personal food and personal items in designated location provided by management. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
Observed hot water for warewashing at three compartment sink vat at 105F. During manual warewashing, maintain the wash solution at a minimum of 110F. I will return within ten (10) days to verify compliance. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
COMMENT: Observed heavy grease deposits on hood vents. Keep the equipment clean to avoid build up of dust, food residue or debris. Manager to schedule cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C
COMMENT: Observed small leak underneath the front deli handsink. Manager to place work order for repair. Maintain plumbing in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Observed light out in hood above cooking equipment. Replace any light bulbs that are out in the facility. 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. |
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