| 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 using bare hands to put cooked pizza on plate for service. Another employee was using bare hands to touch ham at the prep top cooler. Ready to eat food cannot be contacted with bare hands. CDI (Corrected during inspection)- Pizza and ham that was contacted with bare hands voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on shelf above ready to eat foods. CDI- Eggs moved to proper location.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce such as peppers, onions, and tomatoes stored above ready to eat foods. Rearrange storage order. Repeat violation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee using three compartment sink to wash utensils with sanitizer at 0 ppm. Sink was drained and employee began to refill sink with sanitizer still at 0 ppm. Another employee came and turned sanitizer on correctly and sanitizer was reading at proper concentration. Ensure all employees are aware of how to properly operate sanitizer dispenser. Be sure employees are using sanitizer test strips to verify sanitizer is at correct concentration. CDI- Utensils that were washed while sanitizer was at 0 ppm put back at dirty dish area to be properly sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep top cooler holding above 41F. Items on the left side of the pizza prep cooler were holding above 41F. See temperature chart. Facility removes items from prep top cooler at night and move them back to cooler each morning around 10:30 AM. Items in prep top cooler that were being used were placed on TPHC today. Some items from prep top cooler moved back to walk in cooler. Items in the pizza prep cooler are held there overnight. Items above 41F in pizza prep cooler voluntarily discarded. PIC contacted repair person during inspection. Repair person will be at facility today to look at both units. VR- Verification visit will be made. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 a container of pasta dated 1/9. Pasta had passed the 7 day shelf life. CDI- Pasta voluntarily discarded. Repeat violation.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed lasagna portions dated 12/31/18. Lasagna had been pulled from freezer last night. When TCS items are moved from the freezer to cooler, a thaw date must be placed on item. A container of sausage from 1/14 was in the walk in cooler with no date mark. CDI- Lasagna and sausage properly date marked. |
|
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 prep top cooler and left side of pizza prep cooler not holding TCS items at 41F or below. Equipment must be maintained in good repair. PIC contacted repair person during visit to have both units repaired. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 88F. During manual warewashing wash water must be maintained at 110F or higher. CDI- Employee added hot water to wash solution to reach 110F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris in the reach in freezer and inside cooler units. Cleaning needed and cleaning frequency increased. |