| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Employee drink with a lid was on the slicer- cdi moved to the lower shelf.
Observed employee food over meat market food in the walk in - cdi employee food moved to the lowest shelf. |
|
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
Dirty rags and spoons were stored in the alcove handsink- cdi removed to correct. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw sausage stored with commercially processed beef jerky- cdi separated and jerky was moved to the ready-to-eat storage shelf. |
|
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 dried meat on saws where the blade is- cdi cleaned during inspection before use. These looked much better(behind the wheels were clean today). |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed pork that had been reheatinig in the steam table unit for 30-40 minutes and had only reached 80F. cdi Product put on stove so that the meat reached 165F or more internally(not just the broth).
chicken was in the deli from teh meat market today at <135F and it had been reheated just 1 hour ago- cdi discarded. Be sure staff are checking the reheat temps with thermometers. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed open soft cheese and open cream without an open date on them- cdi back dated.
Good work on dating salsas. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - PF
Observed no safe handling instructions on on raw meats packaged in-house that are offered for sale in the side display unit- cdi safe handling stickers applied during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Gnats are around the dirty linen bag in the back. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed boxes of gloves and boxes of deli wrap(open) on the display case where customers have access and can contaminate. cdi all moved to the prep tables to correct. |
|
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. Torn gasket on teh walk in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Build up on outside of display cases and on the exterior of the saws. Big improvement on cleaning overall. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Grease trap lid was left open. |
|
53
|
0.50
|
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.
Build up on cutting room ceiling.
Peeling paint on walk in freezer walls. |