| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Oberved a covered employee drink stored on the cutting board today. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Chorizo casing container was stored in the handsink today- cdi moved out of sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed many pieces of ham unwrapped in the deli case touching the red plastic liner and the sides of the cooler. cdi- ham discarded.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fish in the freezer that were not covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-702.11 Before Use After Cleaning - P
Oberved a clear plastic container being washed with soapy water at the front 3 comp. sink, rinsed, and then placed on the prep table where deli wrap was put into it for use- cdi employee stopped to wash rinse and sanitize. The 3rd compartment had 0ppm chlorine so bleach was added so it was at least 50ppm before these dishes were sanitized. (even though deli wrap is used as a liner, some meats incidentally touch this plastic in storage).
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed build up on back side of saw blades-cdi sent to be washed, rinsed, and sanitized. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-306.14 Returned Food and Re-service of Food - P Observed red bags of food in display cases along the line today and staff stated that these meats are ones that customers have ordered and then when they get up to the register they don't want them. Then staff uses this returned food to make chorizo. cdi- all bags discarded today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mulitple items on the steam table at <135F today- cdi all reheated during inspection and reached 165F or more before being placed back on the unit. Unit was turned up as well. Staff stated that the reheated foods in this unit were reheated on the stove before being placed into the steam table. |
|
21
|
1.50
|
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 many end pieces to ham chubs in the display case with no dates and comingled-cdi discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed salsa that was made >7days prior- cdi discarded. Thank you for date marking this product and the soft cheeses, just remember to only give these products 7 days after opening. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed 4 large pieces of beef thawing on the front line today out of refrigeration- cdi put back into the walk in cooler.
Use the walk in cooler to thaw these or use continually running/draining cold water. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed chicken wings that are packaged onsite and sold via customer self service without an ingredient label- cdi informed PIC of the requirements for labeling- no allergens were in the marinade. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed pests in the meat market today. Gnats looked much better in the back today. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.j
Observed a torn gasket on the walk in cooler. |
|
47
|
0.50
|
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 switches and knobs to equipment, display case and runner to it, and on the exterior of some pieces of equipment(in crevices). |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed the grease trap lid closed today but the dumpster main lid was open and there were two bags of trash on the ground. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 in the walk in freezer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed many lights out on the hood unit. |