| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to sandwich prep area with heavy accumulation of food debris. CDI: Employees educated on using handsink only for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink next to sandwich prep area. VERIFICATION REQUIRED |
|
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. Observed provolone cheese with pink microbial growth. CDI: Provolone voluntarily discarded. Observed buttermilk with green microbial growth around spout of jug. CDI: Buttermilk voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that was used to slice turkey yesterday with food on the equipment. PIC stated that it had not been cleaned since yesterday when the turkey was sliced. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sliced yesterday holding at 43F in reach in cooler. CDI: Product voluntarily discarded. Observed facility offers pepperoni and cheese breads for sale on various days of the week. Facility must maintain product at 41F or below, hold on TPHC, or provide documentation that it is not TCS. CDI: Bread was already set aside for donation and was not to be sold in the facility. Bread was voluntarily discarded. Owner later let PIC know that product is to held for 4 hours only and then discarded. TPHC form sent along with inspection today. REPEAT VIOLATION Improvement from previous inspection as only one item in unit was out of temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Hummus with date of 9/1/19. Observed ham with date mark of 9/27. CDI: Products voluntarily discarded. Observed turkey with date mark of 9/28. CDI: Turkey properly dated for yesterday, when it was cut.
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 no date mark on turkey in reach in part of prep top. Observed no date mark on turkey chub in walk in. CDI: Turkey properly dated. |
|
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 no ingredients, address, or allergens listed on label for in-house made granola. CDI: Labels created and placed on granola during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed one dead cockroach on floor under cart with slicer. PIC stated they have a routine pest control program and the company was here a few days ago. |
|
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. Observed food build up on inside of prep top cooler and along rails. |
|
52
|
0
|
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. Observed doors open on dumpsters. Observed lids smashed in on cardboard dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plugs on both dumpsters. |
|
53
|
0
|
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. Observed heavy dust accumulation behind oven. Observed overall build up on floors, along baseboards, and some walls throughout facility. |