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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 |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). No hand soap available in the restroomEach handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: PIC put soap in the dispensar. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P).REPEAT. In the meat case: raw pork, beef and beef tongue had a temp between 42F-43FMaintain TCS foods in cold holding at 41F or less. CDI: PIC (Person in charge) moved meats to walk in cooler to cool back down. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) -REPEAT- The ham in the customer case didn't have a date. i. (A) Refrigerated, ready-to-eat time/ temperature control for safety food 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 when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI:Food employee put dates ham items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C). Hanging fly traps (with numerous visible flies) hanging over food processing area and fly zapper sitting on meat wrap. Insect control devices shall be installed so that: (1) The devices are not located over a food preparation area; and(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped Single service and single-service articles |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Buckets of oil stored on the floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - The following areas need to be cleaned: shelves under slicer and meat grinder and shelves in the walk in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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