| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at pizza area handsink. CDI: Papertowels provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce that was prepared yesterday at 48F in walk in cooler and still cooling. CDI: Pizza sauce voluntarily discarded. EHS recommends putting the cans for the pizza sauce in the walk in cooler the day before prep so that all items start cold and cooling is not required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding all food items at 42F and above. CDI: Items allowed to be kept for 4 days only. All items from more than 4 days ago voluntarily discarded. Observed pizza sauce on counter above 41F. CDI: Pizza sauce moved to TPHC. TPHC form sent via email along with inspection today. Observed garlic spread labeled "keep refrigerated" held out of temperature control. CDI: Garlic spread moved to reach in cooler for rapid cooling. Observed pasta in reach in above 41F from Monday. CDI: Pasta voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 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 Observed turkey sliced on monday holding above 41F in the walk in cooler. CDI: Turkey voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on turkey, salami, provolone, ham, spinach, ricotta, meatballs, or canadian bacon in prep tops. CDI: PIC dated items properly. Several different batches of some items in the walk in making it difficult to know exactly which batch it came from. Ensure all containers in facility with date markable food items are properly dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holds pizzas on TPHC. No TPHC procedures on site. TPHC form sent via email along with inspection. VERIFICATION REQUIRED |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding all items at 42F and above. VERIFICATION REQUIRED
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 pizza sauce cooling in large, deep, covered container in walk in from yesterday. CDI: Pizza sauce voluntarily discarded. Observed freshly shredded mozzarella cooling in walk in in large containers while tightly covered. CDI: PIC uncovered containers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food items stored directly over customer items in walk in cooler. Observed employee drinks in reach in over customer food. CDI: Items relocated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food throughout facility with no hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee drinks and box of employee items stored over clean utensils in clean utensil storage area. CDI: Items relocated. Observed employee phone and cough drops stored in container with clean lids. CDI: Employee items relocated and lids taken to 3-comp sink to be cleaned. Observed clean utensils being stored in containers with food debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving peeling and rusting in walk in cooler. REPEAT VIOLATION Previous issue corrected. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout store stored improperly. Observed no designated employee area. REPEAT VIOLATION |