| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Chef washed hands but then recontaminated hands by touching faucet handles with bare hands to turn water off. CDI - Instructed chef to use a paper towel to turn water off; this will prevent recontamination. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Drink pitcher in handsink at rear kitchen; no papertowels available at handsink in men's restroom or icecream bar. CDI - Pitcher removed; papertowels stocked. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw ground beef and raw philly steak meat stored above bread in reach in freezer. CDI - Rearranged freezer with raw items on bottom. |
|
14
|
1.50
|
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 build up inside tea nozzles. CDI - Removed and cleaned during the inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce holding below 135F in steam pot near pizza slice area. CDI- Sauce removed and sent to kitchen for reheat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Calzones holding at 50F in front prep cooler. Cooler adjusted down. Product moved to walk in cooler. CDI |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General comment
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 open gallon of milk with no date mark in prep cooler at icecream bar; one pan of cooked sausage dated 3-27-15 in kitchen walk in cooler. CDI - Sausage was discarded; milk was back dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with orange liquid inside. CDI - Staff dumped bottle. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment
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 plastic tubs of mozzarella cooling with lids on in walk in cooler. CDI - Lids removed to allow air circulation. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoops with no handles stored in containers of flour and semolina. CDI - Scoops removed. Use scoops with handles. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Shleves in pizza walk in becoming rusty. Paint of replace. |