| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C) - There is no handwashing sign by the hand sink that is near the 3-comp sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |
|
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) - Raw pork sausage was at 42F, raw bacon was 43F, and chili packages were at 43F in the walk in cooler. The ambient air temperature of the cooler was 41F at the beginning of the inspection and came down to 38F. Foods were allowed to cool to 41F. All cold held TCS food shall remain at an internal temperature of 41F or below during storage. CDI |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf); 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) REPEAT - Several items including prepared liver pudding, turkey salad, loaded potato salad (with bacon), and sausage dip were being dated for longer than 7-days. Two containers of opened hot dog packages were dated with a prep date of May 9th and 18th and half and half on April 21st. Turkey salad had a julian date indicating a June 3rd prep with a June 10th sell by date (8 individual days) , loaded potatoes with a julian date indicating a May 20th prep with a June 3rd sell by date (15 individual days), liver pudding had a julian date indicating a May 20th prep with a June 10th sell by date (22 individual days), and sausage dip had a julian date indicating a May 28th prep date with a June 10th sell by date (14 individual days). All RTE, TCS food that is intended to be kept longer than 24 hours shall be marked at the time of prep (or opening) with either the prep or discard date not to exceed 7 individual days (day of prep + 6 days). CDI - The hot dog, turkey salad, loaded potatoes, and half and half were all voluntarily discard. The items with dating systems longer than 7 individual days need new date systems. REHS will follow up during the VR. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria (P) (Pf) REPEAT - Reduced oxygen packaging (ROP) of cooked chicken patties in the retail coolers. These ROP food products were made in the market using a vacuum sealer. Before engaging in REDUCED OXYGEN PACKAGING without a VARIANCE as specified under § 3-502.12, a PERMIT applicant or PERMIT HOLDER shall submit a properly prepared HACCP PLAN to the REGULATORY AUTHORITY. CDI - Items were voluntarily discarded. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification (Pf) -The establishment reduced oxygen packaging (ROP) cooked chicken patties and placed the retail cooler unit. Before a VARIANCE from a requirement of this Code is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers; (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; and (C) A HACCP PLAN if required as specified under 8-201.13(A) that includes the information specified under § 8-201.14 as it is relevant to the VARIANCE requested. CDI - The items were voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - The items in the walk-in cooler were not initially cooling down properly given the unit not holding at an apporiate temperature. The cooler was adjusted and the ambient temperature came down to 38F during the inspection. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using properly functioning rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) other effective methods. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food- Contact Surfaces - Cleanability (Pf) - The long-handled straining utensil had tape around the handle. Multi-use food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI - The food employee put the utensil away to be voluntarily discarded and replaced with a new one.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The lower side of the meat saw (bottom compartment where wheel/blade runs) is rusting and needs to be repaired or replaced. One meat case not functioning and specification sheets were provided showing approved replacement equipment has been ordered. No food stored inside. Maintain equipment in good repair. REPEAT - maintained no points due to improvement. |
|
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) - Cleaning needed on the area around the band saw. Nonfood-Contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P) - The spray nozzle was attached to the hose, which was attached to the spigot on the outside mop sink, and was left on with continuous pressure. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached, and backflow prevention is required by law, by installing an approved backflow prevention device. CDI - The food employee detached the spray nozzle from the hose and turned off the continuous water. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT - Ceiling tiles in the market are perforated and are not smooth, easily cleanable, or non-absorbent. There is no finished ceiling in the back hallway used to store clean utensils. Floors, walls, and ceilings throughout the facility, including door frames, need to be made smooth and easily cleanable. Physical facilities shall be maintained in good repair. Repeat - points reduced due to improvement with the dry storage room. |