| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. REPEAT |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed PIC touch whole raw lamb with bare hands and then moved to the dish pit to begin cleaning dishes with no handwash in between activities. CDI-EHS explained proper handwashing after a change in task. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink during inspection. CDI- PIC restocked paper towel dispenser. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed 2 whole lambs missing the blue stamp to indicate that meat has been inspected from the source. PIC was able to provide invoice, but unable to locate blue stamp. Distributor stated that this is rare, but the inspector at the distribution center must of forgotten to stamp the lambs. CDI- distributor was able to come to the facility during the inspection, pick up the lambs and remove from facility during inspection. |
|
14
|
1.50
|
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 meat saw blade coated with visible dry residue. PIC stated that the blade is used once a week and cleaned before the next use. PIC explained cleaning process and was not properly sanitizing the blade after cleaning. CDI- saw blade removed and brought to 3 comp sink to wash, rinse and sanitize. REPEAT.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated that the last time he had used the meat saw was around 9:30am this morning. Equipment food contact surfaces shall be cleaned throughout the day at least every 4 hours. CDI- Saw blade removed and brought to 3 comp for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of unsalted butter holding at 45F in front display case during inspection. Products had been sitting in plastic tubs overnight. CDI- PIC voluntarily discarded all containers of unsalted butter. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
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 pre portioned containers of unsalted butter without a date mark. Note: unsalted butter was the only RTE TCS food in the facility. CDI- PIC voluntarily discarded butter. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC provided a thermometer during inspection that was not a thin tip probe. PIC stated he will order a thin tip probe thermometer as soon as possible. VR to ensure compliance. |
|
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 multiple boxes of beef steaks sitting on walk in cooler floor during inspection. CDI- PIC moved boxes onto metal racks. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths hung over metal dividers in 3 comp sink. Store wet wiping cloths in sanitizer in between uses. Observed no buckets of sanitizer during inspection. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household grade steam cleaner being used to clean the meat cutting saw. Must be commercial grade equipment. |
|
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. Observed dried meat residue on non food contact surfaces of the meat saw. Suggest more frequent cleaning of these areas. Observed gaskets on reach in freezer unit in need of cleaning. REPEAT |
|
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. Observed dumpster with no top lid, cannot be covered.
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash sitting next to dumpster on the ground. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 paint peeling throughout kitchen/meat cutting areas. REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, clothing and items stored with retail items throughout the facility during inspection. PIC stated that he is there "24 hours a day" and eats all meals in the facility. Suggest a designated area for all employee food away from retail food, and a specific area for employee possessions. |