Apr 02, 2014 (Follow-up)

Mar 26, 2014 (Routine)

• Correct response to questions
  Certified Food Protection Manager is not on site. Other managers present have certificates from accredited programs, however no other individual on site has DC issued Certificate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed employee wash hands for 7 seconds rather than the full 20 with scrub in deli prep area. Observed another employee use wash section of triple sink to wash his hands in meat room. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not available at two hand sinks in meat room. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Observed tongs and scissors in hand sink in chicken prep area. (Corrected On Site)
• Food separated and protected
  Observed physical dirt inside ice machine on ice. Manager confirms that sometimes this ice is used for direct food contact. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Chemical sanitizer is less than 100PPM at 130 degrees F. Employee changed out solution and filled with room temperature water and retested sanitizer. Sanitizer tests 0ppm. Dispensing is done manually until dispensing unit is calibrated. (Corrected On Site)
• Proper cold holding temperatures
  Hams in refrigerated display case are stocked to the point they are overflowing the unit and not maintaining temperatures below 41 degrees F. (Corrected On Site)
• Approved thawing methods used
  Soup is needed for immediate packaging and service on display. Soup is confirmed by manager to be thawed in a prep sink. Manager explains the water used to thaw the soup was too high. The soups were warm to the touch after the thawing procedure, as confirmed by the inspector. Soups were already sealed in containers. Manager had soups discarded and started a new thawing process. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  There is no designated area in freezer for damaged or spoiled product that is being held prior to discarding (i.e. eggs, milk, etc.)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping clothes are left out on counter tops after use. Sanitizer buckets are not located in convenient areas to ensure towels are replaced easily back into buckets to maintain sanitation. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers are not stored in a position to allow for air drying. Cutting boards are stacked in the same manner and do not allow for air drying. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service containers are not stored inverted to protect from contamination. Single use trays for food are stored on the floor during food preparation in two areas. Plastic single service food trays are observed dirty on shelves in meat room. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Two compartment sink in poultry room is not set up with a detergent sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Detergent used in two compartment sink is not detergent sanitizer. Sanitizer is not the same agent.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Hot water not available in employee restroom. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered waste receptacle available in restroom used by females. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Personal coats are hung in a position to contaminate clean utensils in deli prep area. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Some minor food debris/spillage observed in the dry food section, as well as inside of the large walk-in freezer/refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)