| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Shift manager on duty today advised that meat department supervisor is not working today, and no other management on site responsible for the meat and seafood department. CDI- Corrected by verbal instruction to provide certified food protection manager. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Raw ground meat and blood scattered in a box that contained raw oysters. CDI- PIC voluntarily discarded box of oysters. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf No tags provided with tray of oysters in the display case on seafood area. PIC provided a temporary duplicate tag for oysters. Return visit by January 17, 2021 to check for compliance with tag retention and placement. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Tray of raw chicken legs over pan of raw beef liver in the front display case. Improvement noted from previous inspection per provided notes. Repeat. CDI- PIC had storage corrected. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Bottle of nail polish remover stored on front display cases in seafood area. CDI- PIC removed both. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry spices stored in meat prep room not labeled, some with faded labeling. Label/ re-label all containers of seasonings and spices. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC and staff could not provide sanitizer test strips for quat sanitizer dispensed at 3 comp sink. Verification of replacement of test strips by January 17, 2021. |
|
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. Some dried debris in the cheese case. Cleaning needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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. Papertowel dispenser over handwashing sink in the seafood area not operating. Repair papertowel dispenser. |