| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf
Observed all packaged meats in the meat case without proper safe handling labels. Verification 10/17/2019 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed knives stored as clean above prep table with visible food debris. CDI PIC moved knives to three compartment sink to be rewashed, rinsed and sanitized. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF
Observed two buckets of lettuce and cabbage being soaked in sugar, salt, pepper in water in the prep sink. CDI PIC voluntary discarded buckets. PIC stated he will submit variance before continuing with fermentation the lettuce and cabbage. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
Observed PIC terminating cabbage and lettuce in two buckets at the prep sink with out prior approval from the regulatory authority. CDI PIC voluntary discarded lettuce and cabbage and stated he would get approval before continuing. |
|
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
Observed no thin probed thermometer or any thermometer at meat market. Verification 10/17/2019 |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
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 containing food in the walk in freezer stored on the ground. Repeat |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed damp wiping cloths stored on prep table. Ensure all wet wiping cloths are stored in sanitizer in between uses. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed incorrect test strips for the three compartment sink. PIC had chlorine test strips instead of qauc. Verification 10/17/2019 |
|
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 and meat debris inside of meat saw and wheels for meat saw. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed pipes unattached causing a leak and overflow of water into a bucket placed under sink to catch water. PIC stated maintenance has been called and are coming today. |