| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 four hand sinks without paper towels throughout the permitted space and one hand sink without soap near pizza prep area. CDI- PIC provided paper towels and soap where needed.
NOTE: Due to covid19 pandemic no signature occurred however PIC Kiki and Kathi was present during the inspection. |
|
18
|
0
|
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 elbow noodles and four large turkey breast at 44F that had been cooled the night before according to the PIC. Items did not meet cooling parameters. CDI- PIC voluntarily discarded the items. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage links at 98F. CDI- PIC voluntarily discarded the items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hummus, sliced turkey, egg, cut lettuce, diced ham, diced turkey, sliced cheese and cut lettuce all above 41F, see temp chart. CDI- PIC was able to cool all TCS foods to 41F since items were not out of temp for more than two hours. |
|
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 4 large turkey breast and a large pan of noodles not meet the proper cooling parameters. CDI- Items were voluntarily discarded and PIC was informed how to properly cool TCS foods. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods with watches and bracelets on the wrist. |
|
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 several in use wiping cloths stored in sanitizer at 0 ppm QUAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets stored on the floor with in use cloths. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed a few stacks of metal pans stored wet. NOTE: Point deduction remained the same since item is a low risk violation. However if the violation occurs again full point deduction will occur. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed employee shared restroom without a covered trash can. |
|
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 sanitizer dispenser at three comp sink non functional. PIC had employee fix issue. |