| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
COMMENT
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the
FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
PIC did not have procedures for vomit and diarrhea. A copy will be emailed to manager by EHS. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P)
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
I) After engaging in other activities that contaminate the hands. P
Employees were observed walking in and out of the meat market doors without washing hands. they continued switching tasks. Employees shall wash hands between tasks.
2-301.15 Where to Wash (Pf)
FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
Employee was observed rinsing hands in 3 comp sink. PIC was notified to make sure all employees wash hands in the hand sink only. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
COMMENT
5-202.12 Handwashing Sinks, Installation (C)
(A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
Women's Employee restroom hand sink on the left side was observed with the hot water below 100F. Hand sink shall be adjusted to meet temperature requirement. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf)
(B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf
Shellstock tags from December of 2025 was observed without a date from the last batch sold. PIC was instructed to make sure the date the last shellstock container was sold is kept on file (for 90 days) with last sale date on the shellstock tags |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf
(B) DISCLOSURE shall include:
(1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf
A consumer advisory is needed for the public to see due to shellstock being sold. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
COMMENT
2-402.11 Effectiveness - Hair Restraints (C)
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair
Employee with facial hair was observed not wearing a beard net. Employees with facial hair shall wear a hair restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS sha l be stored: in a clean, protected location.
The scrapers were observed stored against the wall and in between the knife holder. The PIC was instructed to store the scrapers in different location |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
(B) Clean EQUIPMENT and UTENSILS shall be stored
(1) In a self-draining position that allows air drying;
wet stacking of clean silver pans and white trays were observed on 3 comp sink. PIC was advised that this was not a proper way to air dry and adding shelves to facility is recommended to allow proper air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford
protection from contamination until used.
White Styrofoam trays on shelves were observed with meat debris and were voluntarily discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
(A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
white meat trays drying on 3 comp sink were observed with cracks/chipping and shall be replaced/repaired. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
The following items shall be cleaned:
- Air vents with dust buildup
- Black buildup was observed on meat market ceiling throughout, specifically on the light shields
6-501.11 Repairing.
PHYSICAL FACILITIES shall be maintained in good repair.
- Light above the meat grinder was observed out and shall be replaced. |