| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed large trash can that was blocking the hand sink in meat prep area. Maintain access to hand sinks. Hand sinks may only be used for handwashing. PIC moved the trash can as a corrective actin. CDI. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed the meat slicer in meat prep area contained old food residue and is in need of detailed cleaning. The food on the slicer appeared to be old. Clean the equipment according to the approved cleaning schedule based on consideration of the characteristics of the equipment, food type, residue, or the temperature at which the food is maintained. Employee broke down the slicer and cleaned it during the inspection as a corrective action. CDI. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Protect outer openings of establishment from insect or rodent entry by having self closing, tight fitting doors, and keeping doors closed when not in use. Observed the back door open at the beginning of inspection. Observed back door with gaps around the outer edges while closed. Replace the door or add some weather stripping to ensure a tight fit.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed a lot of dead flies that were on the floor in dry storage room. Clean. Pests, including dead or trapped birds, insects, rodents, and other problems, must be regularly removed from control devices and premises to avoid accumulation, decomposition, or pest attraction. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed multiple cases of raw meat that were not covered in the display cooler and in the walk-in freezer. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed multiple large plastic bus tubs that were wet stacked on shelf beside 3-comp sink. Air dry equipment and utensils after cleaning and sanitizing. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Observed drink crates being used as shelving in the walk-in freezer. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. REPEAT.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Replace splitting gaskets on the display coolers in meat prep area. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
4-501.12 Cutting Surfaces (C) Observed large white cutting boards that contain deep grooves and are stained, replace. Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Observed lots of crates and cardboard around outside garbage receptacle. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) The establishment must provide floors, floor coverings, walls, wall coverings, and ceilings designed, constructed, and installed to be smooth and easily cleanable. Observed floor in back kitchen area degrading/showing wear. Repair/replace. REPEAT. |