| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed an employee drink open on storage rack where other cleaned food contact surfaces are. CDI - discarded drink. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare handing whole tomatoes in preparation for slicing as toppings on cooked pizza's. CDI - educated to wear gloves when handling food. Employee washed hands and put on gloves. Pizza cooked and came out at 198F. |
|
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 food in temperature danger zone. Refer to temperature chart. Discarded product. Advised to monitor temperatures more often and use proper cooling methods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham dated 2.4.19. CDI - discarded product. Educated employees on date marking criteria. Advised to monitor dates more often. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food in containers such as tomato sauce, ready to eat meatballs, and raw beef stored on floor in walkin cooler. Advised to store food off of the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rackn in back of kitchen. Advised to allow items to air dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed items stored directly above and next to handsink basin in splash zone. Advsied to relocate items out of splash zone. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed back handsink held up with wood. Replace with nonabsorbent/corrosion resistant material.
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets in reach in units. Advised to replace gaskets. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLTION. Observed build up in gaskets. Advised to keep clean. FACILITY HAS CLEANED AND REPAIRED RACKS. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed wall joint in disrepair. Advised to repair. FACILITY HAS REPAIRED FLOOR.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed fan stored in pizza prep area in need of cleaning. |