| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) During inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge. PIC did not demonstrate knowledge of final cook temperatures, holding temperatures, proper storage of meats, and employee health policy. CDI Discussed cook and holding temperatures with PIC, employee health policy was given to PIC, and storage of meats were discussed. Form was given to PIC for education. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) 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. Complete an ANSI/ServSafe accredited program to become a certified food protection manager. |
|
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) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No employee health policy was in place. CDI Copy of employee health policy was given to educate food employees of symptoms and illness of foodborne disease. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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 and diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No procedure was in place. CDI Vomit and diarrhea procedure was given to PIC as reference. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwash sink shall ne maintained so that it is accessible at all times for employee use. Handwash sink was not working upon inspection, plumbing was disconnected from bottom of sink. CDI Plumbing was reattached for use of washing hands.
6-301.14 Handwashing Signage (C) A sign or poster that notifies food employees to wash their hands shall be provided at all handwash sinks. No signage was available at handwash sink. CDI Provided signage to be posted. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from fruits and vegetables before they are washed. Observed raw beef stored above vegetables in walk-in cooler. Observed raw pork stored next to vegetables on palates in walk-in cooler. CDI Meats were rearranged on shelving in walk-in cooler away from vegetables. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed , sold, or discarded for a maximum of 7 days. Day 1 counting as first day of preparation. Observed prepped meats in display cases, walk-in cooler, and 3-door refrigerator not labeled with date. CDI Education was given on proper datemark of meats when removed from original packaging and cut, seasoned, and food in display units. PIC datemarked meats throughout establishment with date of prep. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) Food temperature measuring devices shall be provided and readily accessible for use in ensuring food temperatures are maintained. PIC did not have a food thermometer in display cases or walk-in cooler during inspection. PIC did not have a thermometer to check temperatures of meats. Purchase thermometer for units to ensure food temperatures are 41F or below during holding and NSF probe thermometer to check cold holding of meats. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear hair restraints such as hats, hair coverings or nets. Purchase hair restraints for employees working with preparation or dispensing of meat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
4-901.12 Wiping Cloths, Air Drying Locations (C) Wiping cloths laundered in a food establishment shall be air dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens and single service and the wiping cloths. Observed dried wiping cloths stored on faucet of handwash sink and slicer. PIC removed cloths to be stored near 2 compartment sink to be used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-205.10 Food Equipment, Certification and Classification (C) Food equipment shall be certified and classified for sanitation by an American National Standards Institute program. Observed ice cream freezer and fridadrige freezer used for storage of seafood and extra meats. Purchase NSF equipment for storage of meats. Purchase NSF shelving for storage of foods in walk-in cooler, wooden palates are used for storage of foods. Purchase food grade containers/bins for storage of meats, storage tubs are being used for storage. Replace two-compartment sink for three compartment sink to meet food code standards or apply for variance for 2 compartment sink. Correct wash procedures were implemented during inspection using two compartment sink.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in a state of good repair. Replace torn gasket on walk-in cooler door. Monitor small tear in bottom of walk-in freezer.
4-501.12 Cutting Surfaces (C) Surfaces such as cutting blocks and boards shall be resurfaced if they can no longer be effectively cleaned. Replace cutting blocks due to scratching in meat market. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) A test kit or other device that accurately measure the concentration of sanitizing solutions shall be provided. No test kit was available during inspection, PIC uses chlorine as sanitizer solution. Purchase test strips for proper concentration of solution. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Thoroughly clean shelving in display case, walk-in cooler, and walk-in freezer. Clean and organize bottom storage shelving of prep table. Clean and organize storage basket. Clean gasket of accumulation on walk-in freezer door. Clean fan covers of dust accumulation in walk-ins. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair faucet for 2-compartment sink due to leakage when turned on. Repair flooring in walk-in cooler, hall way leading into walk-in and around corners of wall.
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean walls and floors throughout establishment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-305.11 Designation - Dressing Areas and Lockers (C) Lockers or other suitable facilities shall be provided for the orderly storage of employee clothing and other possesions. Observed employee purse, water bottles, phone cord and cell stored on meat slicer. PIC removed items to be stored in designated area. |