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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Food in the grab and go cooler in front of the meat market and the grab in go in the seafood section were cold holding TCS foods above 41F. The filet was at 45 and the salmon at 44F, in the seafood grab and go. The cubed steak was at 45 and was stacked too high. The food in the back of the grab and go was holding at 41 and the ribs in the front was holding at 44 and the baby back ribs were at 45 in the front of the cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41For less. CDI- the food holding above 41F was voluntarily discarded by the PIC, the food in the front of the grab and go display was discarded and employees will not stack food in the front half of the cooler until cooler has been serviced. PIC put in a work order for the cooler and the health department will be back within 3 days for a verification visit. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) The baked potatoes on the seafood display case were not date marked. Except when PACKAGING FOOD using a reduced oxygen packaging, refrigerated, RTE, TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the premises, sold, or discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- the PIC made a date label for the baked potatoes. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 (A)(1)(2)(3) Food Storage - Preventing Contamination from the Premises (C) Packaged turkey and bagged ice was found on the floor in the WIF. 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 6 inches above the floor. CDI- PIC moved the food and ice to be stored 6 inches above the ground. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) Good Repair and Proper Adjustment - Equipment (C) The grab and go cooler in front of the meat market was not properly cold holding food. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. PIC has put in a work order and the health department will be back within 3 days for a visit to make sure the cooler is functioning properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair and replace the broken tile on the wall of the seafood section, near the display cooler. Physical facilities shall be maintained in good repair. |
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