| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties
The person in charge in the facility did not actively ensure that the employee working in the meat market followed food safety rules. PIC shall ensure rules in the code for food safety and handling are met. CDI, today's violations were explained to the PIC and educational handouts on handwashing were provided to aid in the proper training of staff. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 Certified Food Protection Manager
No one present with an accredited food handling manager certificate. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)
There was no employee health policy and the PIC did not know what it was when asked. The Permit holder shall require food employees and conditional employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. CDI, a copy of an employee health policy document was provided to the PIC. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
There was no vomit and diarrhea clean up plan in the facility as required. CDI, a copy of a plan template was provided to the PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) REPEAT
An employee was observed wearing the same pair of gloves throughout the entire inspection without washing their hands. At the start of the inspection, the employee was seen sweeping the floor and then immediately donning gloves. Later, the same employee was observed handling clean utensils while still wearing the same gloves. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI - Discussed with employee and PIC and instructed him to wash his hands. Employee was given another when to wash hand out in Spanish. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)
The employee was observed wiping down the slicer after use with a rag that he had wet with water from the faucet at the 3 comp sink. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI, the correct procedures for washing, rinsing and sanitizing food contact surfaces were explained to the employee who then put soapy water into the 3 comp sink and began cleaning the slicer. |
|
47
|
1
|
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) REPEAT
Excessive condensation in the merchandiser was dripping not above food, but inside the track of the door. Coke bottle crates and milk crates used as shelving units in the walkin freezers. Damaged faucet in the restroom. Equipment shall be maintained in good repair. Repair or replace merchandiser unit with ANSI approved equipment. Provide ANSI approved shelving for storing foods.
4-502.11 Good Repair and Calibration- REPEAT
Ambient air thermometers in the merchandisers, walk-in freezers, and walk-in cooler were not functional and/or legible. Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use. Replace or repair ambient thermometers for all units. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
There was no sanitizer availible at the start of the inspection and the slicer had been used already. Chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS, shall be provided and available for use during all hours of operation. CDI, the employee made sanitizer in the 3 comp sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Shared dumpster door left open. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
There was a cell phone and charger and tools stored on the prep table next to a box of clean gloves. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Store personal items separate from items for the facility. |