| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco (C) Employee drinks were being stored on the prep tables in the meat room and the 2 door upright in the seafood side. An employee lunch was being stored in the walk in cooler. Employee shall eat, drink only in designated areas. CDI- PIC moved employee food and drink to the back office. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) employee was observed donning gloves before washing their hands. Food employees shall clean their hands and exposed portions of their arms before engaging in food preparation and before donning gloves to initiate a task that involves working with food. CDI- PIC asked employee remove the glove and to wash their hands before putting a glove back on. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 (C) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The Quat sanitizer at the meat room hose dispenser tested at 0ppm and the Quat sanitizer at the seafood 3 comp sink tested at 100ppm. Chemical sanitizer used to sanitize equipment shall be a food strength concentration as specified by the manufacturer. The health department will be back in 72 hours to verify the hose in the meat room and the 3-comp dispenser are at food strength concentration. |
|
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 double stacked in the front of the seafood grab and go cooler was cold holding above 41F. The salmon filet was holding at 48, Carolina shrimp and stuffed salmon were holding at 47. The food in the back of the cooler was holding below 41F. TCS food shall be maintained at a temperature of 41F or less. CDI- The food above 41F was voluntarily discarded, the PIC instructed the employees to single layer the food in the front of the cooler and only double stack food in the back of the cooler. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) The seafood grab and go cooler was not cold holding food below 41F. Equipment for cooling food shall be sufficient in capacity to cold hold the food at 41F or less. PIC put in a work order and the health department will be back in 10 days to verify the cooler cold holding at 41F or less. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (B)(1)(2) Wiping Cloths, Use Limitations (C). Wiping cloths were being stored on the counter in between uses. Wiping cloths in between use must be held in a chemical sanitizer solution at food strength concentration and laundered daily. CDI- PIC removed wiping cloths to be laundered after each use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C) The drain boards on the 3-comp sink are rusted and the blade on the ice machine is rusted. Equipment shall be durable and retain their characteristic qualities under normal use conditions. Replace the drain boards and the ice machine blade |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing Sinks, Use Limitation (C) The 3-comp sink was being used to thaw food without being washed rinsed and sanitized before thawing. If a warewashing sink is used to a thaw food the sink shall be cleaned as specified under 4-501.14 before it is used to thaw food. CDI-Thawing food was moved to the WIC |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) repair or replace tiles in front of the WIC cooler and replace the baseboards in the WIC. Physical facilities shall be maintained in good repair. |