| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
1 point: REPEAT: PIC has Food Handlers certificate. MUST HAVE THE FOOD MANAGERS CERTIFICATION FROM AN ANSI APPROVED COMPANY; NOT FOOD HANDLERS. 2-102.12 - Certified Food Protection Manager: No certified food protection manager present. Left information with PIC with directions of how to obtain a manager certificate. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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
Saute pans in need of more thorough and routine cleaning. All multi use utensils must be washed, rinsed and sanitized properly and be clean to sight and touch.
Dry storage buckets in need of more thorough and routine cleaning. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F.
Chunk lamb cooling on table was 94-105 degrees. Cooling parameters begin at 135F. Ensure cooling is started at this temperature. Cool hot foods from 135-70 within two hours and 70-41F within four hours Lamb was reheated to 174F and cooled to 135F on counter then placed in walk in cooler. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
Ham and turkey in cold sandwich unit at 46-47F. All cold foods must be maintained at 41F or below at all times. Ham and turkey were discarded and replaced Ensure lid to sandwich cooler is maintained closed to help keep unit cold.
All items in walk in cooler were 41-42F. Ensure self closer to walk in cooler is functional. Recommend turning compressor cooler down 1-2 degrees to see fi this will help lower the temperature. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
Lamb cooling in 4 inch pan. Ensure all hot foods are cooled in a shallow 2 inch pan. Ice baths can be used also. Monitor cooling items to ensure method of cooling will satisfy cooling parameters. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Bucket with parsley not labeled. Ensure all containers of food are labeled with contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Steak sandwich meat stored in cooler stored uncovered. Ensure all items in cold storage once cooled are covered to prevent contamination.
Hottest sauce blend being used in a bucket to cover cooked wings. Wings are put in bucket and shaken. Discontinue this method and use a squirt bottle as used with the other sauces or use individual bucket per order. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) - Wiping Cloths, Use Limitation: Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Dry cloths stored and used on cutting boards. Ensure wiping cloths are stored in a container of proper strength sanitizer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
1 point: REPEAT:
The rusted metal shelving throughout entire facility and particularly in the walk-in cooler is rusting and needs to be replaced or repaired.
-Heavily stained and scored cutting boards needs to be resurfaced or replaced. REPLACE.
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.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program.
Cardboard box being used as a table on end of pizza oven line. Discontinue using box and use table/counter as dicussed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non FOOD CONTACT SURFACES of EQUIPMENT shall be cleaned at a
frequency necessary to preclude accumulation of soil residues.
Clean: lower shelves (especially pan storage shelf) ,refrigeration racks and handles, tops of equipment, inside fryers, rear storage area, stove top (significant build up), light shield in ceiling in need of cleaning also, dry storage racks, rolling racks |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
Dumpster doors open at times of inspection. Trash on top inside dumpster was pizza vino. Dumpster is shared and unlocked. Keep dumpster door closed at all times. Door closed during inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
0.5 points: 6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
-repair or replace any damaged cove base and tiles
-regrout any areas where grout is missing.
-Repair floors where there is damage to the tiles PIC stated the same individual who is working on the ceiling tiles, is also scheduled to repair the other items listed here.
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.
Clean floor underneath and behind equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Hood and filters need to be cleaned. Clean hood filters and maintain filters in place when grill or fryers are on.
4-204.11 Ventilation Hood Systems, Drip Prevention (C)
4-202.18 Ventilation Hood Systems, Filters (C) |