| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no one on site with food protection manager certification during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Items were relocted for correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine in need of cleaning. Increase cleaning frequency.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 0 ppm quat. CDI - Sanitizer was discarded and replaced with sanitizer from dispenser at 150 ppm quat. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed breaded chicken in prep unit at 61F. Employee stated the chicken was made at 10:45 am and was cooling in prep unit. CDI - Employee moved chicken to freezer to rapidly cool with 45 minutes remaining in cooling parameter timeframe.
Observed tomatoes, tomato sauce, marinara, pasta, meat sauce, and meatballs in walk in cooler stored above 45F. Employee stated all items were cooked/prepped saturday and cooled in storage; items did not meet cooling parameters. CDI - All items were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, vodka sauce, spinach (oil & garlic), tomato salad, egg wash, and white sauce cold holding above 45F in pizza prep unit. Employee stated the facility has had problems with prep equipment in the past. CDI - All items voluntarily discarded.
Observed feta and sliced tomatoes in side prep unit holding fat 45F and above. CDI - Items voluntarily discarded.
Observed egg plant, top layer of sausage, pasta, and pepperoni ranch holding at 45F and above in back prep unit. CDI - Items voluntarily discarded.
REPEAT. Verification for cold holding compliance will be required within 10 days of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 vodka sauce, deli ham, mozzerella, meat mix, cooked sausage, egg plant, and more items without date mark throughout the facility. CDI - Items out of compliance for date marking and cold holding discarded voluntarily. Items identified to be made on Saturday were correctly date marked. |
|
31
|
0
|
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 breaded chicken in prep unit at 61F. Employee stated the chicken was cooling in prep unit; prep unit not manufactured for cooling. CDI - Employee moved chicken to freezer to rapidly cool.
Observed tomatoes, tomato sauce, marinara, pasta, meat sauce, and meatballs in walk in cooler stored above 45F. Employee stated all items were cooked/prepped saturday and cooled in storage. All items were cooling in large, white buckets with lid on. CDI - All items were voluntarily discarded. EHS educated employee on proper cooling methods for cooked foods and ambient cooling of prepped foods. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in front pizza prep unit. |
|
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 house flies in kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and buckets on the floor of the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout facility on counters and in bottom of prep units. |
|
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 split gaskets on prep unit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment throughout facility in need of cleaning. Observed gaskets in all units in need of cleaning. Increase cleaning frequency. |