| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There needs to be an employee with managerial duties with an ANSI accredited food protection managers program such as ServSafe. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Hand soap was not noted at the only handwashing sink in the meat market.
6-301.12 Hand Drying Provision (Pf) Paper towels were not located in the paper towel dispenser.
CDI instructed PIC to provide both items at the handwashing sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Food shall be safe, unadulterated and honestly presented. Noted browning meat offered for sale in the meat displays. Noted reduced for quick meats with different sell by dates than what were initially on the original date markings. CDI browning meats were removed and incorrectly dated meats were removed from the meat display and discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw animal products need to be separated by their cooking temperatures and below ready to eat food items. Noted sliced vegetables stored between raw steaks on the display cold holding unit. Noted pork stored above beef in the walk in refrigerator. CDI instructed PIC to rearrange items correctly.
3-304.15 (A) Gloves, Use Limitation (P) Single use gloves shall only be used for one task and discarded when soiled or damaged. Noted employee rinse glove in sanitize basin in the 3 compartment sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food items being cold held are to be at 41F or below. Noted tempted meat items on the 2nd shelf of the meat cold case above 41F. Light above the shelf is temping at 49F. CDI instructed PIC to relocate food items until LED bulbs can be placed in the light strip. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer shall be registered at the proper concentration. Noted sanitizer prepared above 500 ppm. Temperature of the QUAT sanitizer needs to be 70F. CDI sanitizer was discarded and remade with cooler water. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) The premises shall be maintained free of insects. Noted live insect activity in the 3 compartment sink. Will need to verify that proper pest control measures are being taken. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Noted damaged walk in refrigerator door and gasket. Noted meat display case not cold holding TSC foods at or below 41F. Need to replace damaged meat trays.
4-501.12 Cutting Surfaces (C) Cutting boards need to be resurfaced if they can not longer be effectively cleaned and sanitized. |
|
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) Need to clean soil residues from the vent in the walk in refrigerator and in the meat market. Need to clean the handwashing sink of soil residues. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Noted damaged floor tiles throughout the meat market.
6-201.11 Floors, Walls and Ceilings - Cleanability (C)Need to thoroughly clean walls throughout the meat market. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee items need to be stored in areas where contamination of food, single service and equipment can not occur. Noted employee drinks stored on prep surfaces in the market. |