| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Observed no certified food protection manager onsite today.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed spoons in the handsink today- removed to correct.
Only hands should go into handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed a package of canadian bacon stored in the same container as raw chicken. Canadian bacon had juice on it today and was discarded by PIC to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed pizza and marinara sauce made on Saturday with no dates.
Observed lasagna and spinach opened/thawed yesterday without a date. All back dated during inspection.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed mushroom and cheese pizza that had clearly been out for >30 minutes without a time. All pizza out today at room temperature was back timed to correct.
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 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed degreasor without a label today. Labeled during inspection to correct.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
bserved food stored on the floor in the walk in cooler today. Picked up to be stored >6" off of the floor today to correct.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet rags on the counter today and one rag on an employee's waist.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed rusted racks in the walk in cooler and the airdrying racks were rusted.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the exterior of the drink nozzles today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed a broken light shield above the prep table today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed employee food stored over restaurant food today in the walk in cooler. Place employee food into a container, label the container, and store it on the bottom shelf of the walk in cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |