| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Observed soiled residue on blade of meat slicer and interior of vac master ROP machine. Food contact surfaces shall be clean to sight and touch. CDI -Food employee washed and sanitized the meat slicer blade and the vac master ROP machine |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Sausage on the top shelf line in the glass cold case found fluctuating at 46F to 51F. Cold holding temps for TCS foods shall be 41F and below. CDI- PIC was question and then removed sausage and placed in freezer for rapid cooler. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-201.14 Contents of a HACCP Plan (Pf) Log book for ROP processing was missing during the inspection.
PIC was asked to provide the HACCP plan and the documenting logs for ROP. CDI - PIC could not provide HACCP plan and stated that he is aware and is going to bring back the book and log from their other location this afternoon. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Ambient temp was taken on pork chop display cold holding case and read at 76F. Ambient temp was taken on sliding display case top right section and read at 51F. Cold holding equipment shall be sufficient in number and capacity to maintain a temperature of 41F or below. Inspector will follow up within 10 days |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Observed back access door with visual gap openings. Doors shall be tight fitting, and gaps shall be filled along walls. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Repair gaskets being held by tape on fresh chicken 2-door reach in, and sliding glass door display case. Repair torn gasket on 3-door reachin underneath meat slicer & cubber. Repair bowing floor and blown light bulb in dry storage area walk in cooler. Observed rusting and peeling on pork display case. Observed rusting racks in small dry storage area. Observed rusting on bottom vent surface areas within the sliding glass door display unit. Equipment is to be in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Observed soiled residue in multiple reachin's on gaskets. Clean soiled residue on trail lines and base shelving in sliding glass door display unit. Clean soiled residue on exterior of meat slicer unit. Clean slight residue on exterior of hanging shelving racks. Observed multiple pieces of equipment not in-use located in back storage area with residue build up. Observed residue build up on exterior housing and scale and on wrapping unit wrap pad. Equipment shall be cleaned at a frequency to prevent soil residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed areas of floor grout receded. Regrout floors where observed low. Observed damage base tile and flooring near walk in cooler and near back access door. Physical facilities shall be maintained in good repair and clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee personal food and drink stored on prep table cutting board. Employee personal items shall be stored in lockers or other suitable facilities in a designated room or area where contamination of food, equipment, utensils, linens, single-service and single-use articles cannot occur. |