|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Saw machine was recently cleaned, unit was still wet, but when cover was removed from saw band there was significant debris collecting around compartment and saw. The whole unit must be taken apart and properly cleaned and sanitized.
There was no sanitizer made in establishment at the time of inspection. Sanitizer was made and measured 100ppm in spray bottle.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Many items in deli display case, retail coolers, and island freezer were found past their discard date or not date marked at all. All items were discarded during inspection (chicken feet, beef, ham, etc). All items must be checked daily to ensure no items are kept past their date label.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Food items stored on floor and under shelving in the walk in freezer.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Ice build up in walk in freezer, have unit evaluated and repaired as needed. Worn cutting board must be resurfaced or replaced. Reach in cooler doors under deli display cases are filled with ice and must be emptied and cleaned. Rusted shelving should be replaced. Grocery carts should be removed and replaced with approved equipment.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Cleaning needed of shelving in walk in cooler. Cleaning needed inside deli display cases.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Cleaning needed of floors in walk in cooler and freezer. Cleaning needed of the wall above 3 compartment sink. Any items that are unnecessary and unused should be removed from the establishment.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
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