|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils in hand wash sink near hot food area. CDI, items removed. EHS explained to PIC that sinks are only for hand washing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat slicer, meat saw, and meat grinder. PIC states facility has been short staffed and are currently unable to meet cleaning standards. CDI, equipment to be Washed/Rinsed/Sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liver, beef tongue, and chorizo cold holding above 41F. Internal temperature of display case at 48F. Observed internal temperature of adjacent sections of display case at 40F or below. PIC states proteins were placed in case this morning. CDI, proteins moved to walk in freezer. PIC made service request to technician for repair. Verification required. Points not escalated due to only one section of equipment not working out of multiple sections. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no beginning and end times for rotisserie chicken. CDI, beginning and end times added. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of protein, seafood, and poultry on floor at walk in freezer. CDI, items to be relocated by PIC. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large utensils being used that are too large to Wash/Rinse/Sanitize at 3 compartment sink. CDI, large utensils removed. EHS and PIC discussed solutions, including cooking smaller batches and the potential purchase of a tilt skillet. PIC states facility will cook food in smaller batches. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed soiled sliding doors at meat display case. Need cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
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. Observed water leaking from ceiling at meat prep room. PIC states water may be coming from condenser on the roof. PIC made service request for technician.
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 spilled seafood and soiled floors at walk in freezer. Need cleaning. |
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