| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed two employees don gloves and handle raw meat for customer service without first washing hands. CDI - PIC corrected them after explaining rule. Staff will be reminded of rule during future meetings and PIC will monitor. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground chicken stored above raw pork in walk in cooler. CDI - chicken removed. |
|
14
|
1.50
|
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 soiled knives and scraper stored as clean in knife rack attached to wall and located near meat saw. CDI - knives sent back to be washed, rinsed, and sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one floor "coffin" case in front of meat market holding raw ground chuck, raw ground sirloin, and raw chicken breasts. Temperatures near top of packages ranged from 43F to 47F. CDI - Manager removed foods to walk in since they had been out for a short time and adjusted temperature of case down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed tray of raw cut meats, some wrapped, some unwrapped and uncovered, stored on a tray which was resting atop a trash can next to the handsink in front section of meat department. CDI - tray removed, meats covered. PIC corrected staff. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food in back meat area while wearing a decorative ring on left hand. Employee removed ring after PIC corrected her. |
|
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 one damp wiping cloth left resting on cutting board in meat cutting room. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored as clean in soiled wall knife rack near meat saw. Rack and knives were removed to be rewashed, rinsed, and sanitized. Remember to monitor cleanliness of knife rack before using for storage of clean utensils. |
|
47
|
1
|
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 soiled door gasket on walk in cooler, soiled underside of cuber where the on/off switch is located, soiled tracks of sliding doors on meat display case (minor). |
|
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 dust built up on fan guards in meat cutting room and walk in cooler. |