| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Each handwashing sink shall be provided with a hand drying provision, such as paper towels or a hand drying device. Hand sink by the walk-in doses not have paper towels. CDI by replacing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- All food contact surfaces shall be maintained clean to sight and touch. Two deli slicers had a buildup of food debris on food contact surfaces. CDI by PIC moving to area for cleaning. Repeat. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Potentially hazardous food being hot held shall be maintained at 135F or above. Noted eggs (104F- 117F), "L" hashbrowns (107F-119F), BEC burrito (110F-112F). CDI by moving to emergency TPHC (discard all items at 11 AM from breakfast bar). REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Refrigerated, ready to eat, potentially hazardous / TSC food shall only be held for a maximum of 7 days when maintained at 41F or below. soft cheese is being dated for 9 days. (cheese cut yesterday (3/10) had 3/18 discard date) on the labels.
Soft cheese: Once a wheel of soft cheese is cut into it only has 7 days for date marking (+6 days gives the 7th day date).
Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture. All other cheese 50% moisture or higher are not exempt form 7 day date marking. Noted several soft cheeses dated for more than a 7 day self life. The list of cheese provided by Earth Fare say 1/2 or more wheel can be dated for 14 days for a few soft items, 6 days on the sheet. Please provide information on these cheese that are not exempt from date marking but get 14 days (soft cheese). CDI by redating as per labels. Repeat. Make sure all soft cheeses that are prepped / cut at the store are only dated for 7 days. A few of the items at the olive bar also need to be dated (i.e. Roasted garlic in oil, pepper dews, garlic & mushrooms, the olives with feta). If these items are Non-TCS and exempt from date marking please provide the challenge study. CDI by dating per the computer for last time item was opened / a tag printed. Inspector Will Verify in 3 Days. All TCS items shall be dated and not held for more than 7 days. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6 inches off the ground. Noted a plumber cleaning out a drain on the customer side of the deli, the augurs throws drain water as it spin. This is with-in 10ft of the open salad bar and sushi case. PIC voluntarily discarded and closed the salad bar , and covered the sushi case with a piece of plastic. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be in good repair. Replace handle to 3 door unit, and the knobs for the steam table. Work order is in for the dish machine ( do not use until repaired). Facility is using the 3 comp sink. Continue to repair all the units that are leaking water. Repeat. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf): The temp of the wash solution for manual warewashing shall be maintained at 110F or above unless otherwise specified by the cleaning agent’s manufacturer. Noted wash water 93F. CDI by having PIC refill the 3 comp sink with hot water (113F). |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cleaning needed in inside refrigeration units and on walk in shelves, on storage shelves throughout the facility, on dry storage shelves throughout the facility (under all prep areas & in all storage area, upper shelving). Make sure to clean these areas as needed. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: Noted a leak at on top of the dish machine at the back flow device. Leaking under the 3 comp sink. Repair as needed. Repeat |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Noted cleaning needed of walk in floors, floors under shelving and equipment, at the floor wall junction, drains, and on walls throughout the facility. Clean these areas as needed.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair / clean floor under 3 comp sink. Repair the areas of pealing coving around the kitchen. Repeat. |