| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee bare handing ready to eat product upon entrance to the kitchen. CDI-Stopped employee and instructed to wash hands and put on a clean pair of gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a pitcher stored in the hand washing sink next to the pizza ovens. CDI-The pitcher was removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slight buildup on the lettuce spinner, and to one slicer. CDI-The items were brought back to the dish machine for proper cleaning and sanitizing. REPEAT.
HUGE IMPROVEMENT ON THE CLEANING AND SANITIZING OF EQUIPMENT THROUGHOUT THE FACILITY. KEEP UP THE GOOD WORK. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed several containers of product in the pizza flip top unit holding above 45F. It was found that the unit was in defrost mode. When came back to check on the unit, the product was holding properly again. CDI-The product out of temperature were brought back to the walk in cooler to quickly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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
Observed several items in the prep line drawers and flip top units still cooling from earlier today. When the product is placed into the prep line, it should already be 45F or below. CDI-All of the product was placed into the walk in cooler for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a couple of flies in the back part of the kitchen. Increase pest control methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed weak concentration of sanitizer in the red sanitizer buckets. CDI-All buckets were remade with the correct concentration of sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a damaged door frame to the walk in cooler. Have repaired. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed heavy buildup on the shelves in the walk in coolers, the gaskets on the prep line drawers, on a push cart, and underneath the prep line drawers. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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.
Observed a damaged tile near the ice machine, and the damaged FRP along the wall near the ice machine. Have repaired. |