| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC onsite. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to discuss the employee health policy or provide written documentation on the company's employee health policy. VR- provide within 10 days. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed no handwashing during visit, while employees were observed leaving the department to perform other duties and returning to handle food for orders, returning from the break room and going from working with different types of meat products. CDI by stopping and re-directing to change gloves and wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the meat market handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the market handsink blocked with several boxes. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed no invoices available for various salted fish. CDI- these items were pulled from service and are not to be offered for sale until an invoice can be provided. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a box of live crabs delivered with some dead crabs stored inside. CDI by removing the dead crabs. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed marinated raw chicken stored above marinated raw beef. CDI by moving. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked mussels and cooked porkchops stored in close proximity to raw products. VR- provide adequate separation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the saw slicer stored inside the meat cooler. Advised to clean and store as clean if the equipment is.not used regularly. Observed fish scales and shrimp debris left on strainers stored as clean. Observed dried meat debris and blood on the slicer. VR- clean within 10 days. Deli slicer must be removed until approved. If items is not removed a 30 day intent to suspend may be issued.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain the sanitizer at proper concentrations. Observed sanitizer in a spray bottle used for sanitizing cutting boards at 0ppm. CDI by discarding and replacing with fresh sanitizer at 200ppm. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed dry sanitizer powder and glass cleaner stored on a shelf above where the uncovered live crabs were stored. CDI by moving the crabs. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed both food employees wearing watches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bloody wiping cloths left on the cutting boards during meat prep. CDI by removing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards and a wooden paddle used on the raw fish with cracks and not smooth and easily cleanable. |
|
47
|
0.50
|
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 meat debris on shelving. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. OBserved a non functioning faucet at the seafood prep sink. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Facility has construction debris and unused equipment lining the back of the store. |
|
53
|
0.50
|
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.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 dead flies in the light shields, cleaning needed on the floors and walls of prep rooms and the walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a box of employee food stored above customer meat storage inside the walk in freezer. |