| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
The PIC at the food establishment did not have certified food protection manager certificate. The PIC was unable to answer any questions regarding hand washing procedures, cooling parameters, cooking temperatures, how food employee clean/sanitize food contact surfaces or the policy regarding informing employees of employee health policy. Make sure PIC have control of food establishment and know correct food safety handling. REPEAT |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC informed that food employees have not signed off on any documentation and when asked what things are reported discussed head colds and flus. Make sure all food employees are aware of the big 5 symptoms and illnesses required to be report. Unable to get a corrective action so points deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing for long enough at back hand sink. CDI Directed food employee to rewash for longer.
2-301.14 Wash hands after activities that contaminate them. -P Observed front counter food employee answering phone then proceed to don gloves for food serving/preparation. CDI Food employee stopped and directed to wash hands. Observed food employee answer cell phone then proceed to put food up. CDI Food employee stopped and directed to wash their hands. Observed food employee handling raw beef tube then proceed to don gloves for food preparation. CDI Food employee stopped and directed to wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef meat tube being stored on cutting board at flip top unit where food employee was actively preparing ready to eat food such as salads and chicken parmesan. CDI Food employee directed to put beef up until able to work with it; food employee complied.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed box of tomatoes being stored over ready to eat food such as dressings, cheeses and washed produce. Box of tomatoes states was treated with fungicide and coated which leaves to believe not washed yet. CDI Unable to get a corrective action so points were deducted. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener heavily soiled. Observed slicer with lint on it; most likely from where towel drying occurred. Make sure to keep items clean. CDI PIC will have items cleaned. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 5 strombolis, more than 12 calzones with cheese and sausage that were cold holding above 45 degrees. CDI Product was discarded.
*Checked temperature of unit; getting 39 degrees. Due to product tightly wrapped in plastic and some were prepared more than a few days ago think that items may not have been cooled properly. Due to uncertainity items were documented under cold holding.* |
|
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 meatballs, ham and sauce in walk in cooler without a label on it. Observed eggplant at reach in unit without a label on it. Observed heavy cream without a date mark on it. Observed milk in wic without a date marking. CDI Unable to get a corrective action so full points taken. REPEAT VERIFICATION REQUIRED.
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 chicken stromboli date marked for 10/19. CDI Product was discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 Upon arriving to food establishment, observed pizza not marked with begin/end time. REPEAT VERIFICATION REQUIRED.
*Second inspection full maxed out on points, will speak to owner regarding how to correct this going forward or potential risk control plan/ITS.* |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee PEPTO BISMOL and COLD MEDICINE being stored on dry storage with food ingredients and above. CDI Unable to get a corrective action so points are deducted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed food particles in gluten free flour. Make sure to sift after each use. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employees performing food preparation not wearing hair restraints. Observed food employees wearing braclet and ring with a stone in it. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board up at pizza slice station in need of beign resurface. Make sure to keep in good repair; resurface or replace. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed back hand sink faucet knobs no longer attached to wall and cold water not operating (Water is really hot, would discourage employees from washing hands). Make sure to keep in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling and shelves holding clean equipment above ware washing. Make sure to increase cleaning frequency.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles in restroom that are absorbent that have water damage (mens). Make sure to replace with nonabsorbent tiles.
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. Observed two lights under hood; make sure to keep in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, coffee and personal items comingling on dry storage rack with food establishment food items. Make sure to have a designated area for personal items. |