| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Plastic barriers stored where they were blocking handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI: REHS education; plastic barriers removed and placed at 3 compartment sink to be rewashed, rinsed, and sanitized. Handwashing sink was cleaned. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) Raw beef cuts stored on top portion of trash can. Raw chicken stored unwrapped in shopping cart. Walk in cooler being temporarily used for dirty containers had containers stored above prepped meats for meat market. Food shall be safe, unadulterated, and honestly presented. CDI: All aforementioned raw beef and raw chicken were voluntarily discarded by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Windex and hydrogen peroxide were sitting above display for meats. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single service or single use articles by: (A) Separating the poisonous or toxic materials in an area by spacing or partitioning; and (B) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single service or single use articles. CDI: Windex and hydrogen peroxide were voluntarily discarded by PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) In the display, chicken thighs were 50 F, chicken gizzard was 46 F, and chicken drum sticks were 45 F at 12:42 pm. Items had been prepared around 11:30 am according to PIC. Cooling shall be accomplished in accordance with time and temperature criteria (4 hours to 41 F) 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 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. REHS recommended using rapid cooling equipment, such as the walk in freezer, to quickly cool down products so that they can be held cold at 41 F. CDI: Items moved to walk in cooler and were 41 F by 1:12 pm REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation (C) Wet paper towels were placed between bottom portion of cutting board and prep table while meat was being prepared. During preparation, unpackaged food shall be protected from environmental sources of contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Soiled wiping cloth stored between prep table and cutting board. (B) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution and (2) Laundered daily. |
|
45
|
0
|
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) Styrofoam containers for meats were temporarily stored on drainboard of 3 comparment sink. Cleaned equipment and utensils, laundered linens, and single-service and single use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. |
|
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) Both small meat walk in cooler and large meat walk in cooler with fan condensation dripping down onto floor. Metal plate on back of seafood cooler is falling off and needs to be reattached. Equipment shall be maintained in a state of good repair or condition. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed on door tracks of display coolers and interior portions of display coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Accumulated trash and debris present around dumpster area. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. REPEAT, but improved since last inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Repair corner tiles to right of 3 compartment sink, tiles at front entrance, and tile next to soap dispenser in womens bathroom, and tiles in mens bathroom as needed. Floors, walls, ceiling shall be smooth and easy to clean. Repair facilities to be smooth and easily cleanable. REPEAT. |