| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees enter and exit the kitchen wearing the same gloves and then attempt to prepare food. CDI - PIC instructed handwashing. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed three handsinks blocked by either soiled linen bins, trash bins or both. CDI - PIC moved items from the pathway to handsink. -1- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three ice cream scoops used for portioning out foods, potato cutter, and peelers with buildup present on food contact surface. CDI - PIC moved items to dirty drain board for cleaning. -1- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut deli ham in pizza station, kale and cut lettuce in the prep unit in the kitchen at 54, 52 and 50F, respectively. CDI - Items were placed in walk in to cool. -3- REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 items held in flip top until portions are used without date marks present. Items were placed in unit on Sunday. CDI - Instructed PIC to place date marking on items if held in unit longer than 24 hours. -3- REPEAT |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory and side order notification with the same asterisk symbol. In some places, there is one asterisk, but other places on the menu carry both asterisks without distinction. CDI - Instructed PIC to choose another symbol for the side order denotation or otherwise distinguish between the two items. -0- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on cutting board in kitchen and on pizza station table where pizzas are made. CDI - PIC moved sanitizer spray bottles to a lower shelf. -1- REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two tightly wrapped containers of sauce in walk in cooler at 54F, cooling for five hours. CDI - PIC vented items. -1- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker of crushed red pepper and squeeze bottle of sauce without label. CDI - PIC labeled items with the common name. -0- |
|
38
|
0
|
Personal cleanliness |
Yes |
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 pizza maker with two bracelets on arms while making pizzas. CDI - PIC had employee remove bracelets. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish room employee using a towel to dry metal pan. CDI - PIC instructed employee to air dry and demonstrated to employee pyramid stacking. -0- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed block cutting board with dark buildup in the wood grain. Replace -0- |
|
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 buildup on shelving near reach in freezer. Clean often enough to prevent buildup. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak around hot water faucet in can wash. Repair. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed prep cooler unit and bag of trash in trash area, as well as pallets. Remove these items. -0- |