| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
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.
Upon arrival to food establishment did not observe a certified food protection manager. CDI PIC showed up within 10 minutes; points will be not deducted. PIC is working towards making food employees a certified food protection manager. If seen in next inspection, points will be deducted. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon entrance observed pitcher of water being stored in back hand sink. CDI Pitcher was removed. Observed food employee rinsing thermometer off in hand sink. CDI Food employee stopped and directed to clean thermometer at ware washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat. CDI PIC rearranged items to place produce below ready to eat foods. REPEAT Points not increased due to last inspection unable to get a corrective action or PIC to comply. Due to compliance today, points not increased. |
|
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 a few items with food debris on it. CDI Items returned to ware washing.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading more than 200 ppm for chlorine. CDI Bottle was diluted to 100 ppm for chlorine. |
|
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 pasta in reach in unit cold holding at 51-52 degrees. Observed lettuce in walk in cooler cold holding 48-49 degrees. CDI Product was discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 sausage, eggplant, riccotta, eggplant (back room) not labeled. CDI Items were allowed to be back dated. 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 stromboli date marked for 11/10 and at 42-43 degrees. CDI Product discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. Make sure to store 6 inches off the floor.
*Facility has new racks that they will be installing to move food off the floor; General comment to ensure it happens in next inspection.* |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint at time of inspection. Make sure food employee wear hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow items to air dry so sanitizer will work effectively. |
|
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 split gaskets, gasket not longer attached throughout the facility. Make sure to keep in good repair.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surface shall be corrosion-resistant, nonabsorbent and smooth material. Observed food establishment lining shelves with paper. Make sure to use material for nonabsorbent. |
|
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 fan on front with dust being exposed to food contact surfaces and food. Make sure to increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed nonabsorbent tiles in bathroom. PIC is working towards replacing all tiles. REPEAT Will give a second opportunity to get into compliance.
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 dusty vents in the bathrooms. Make sure to increase cleaning frequency.
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 counter on pizza station in need of repairs. Observed hole in wall beneath back hand sink. Make sure to keep in good repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and charger being stored over make line. CDI Items relocated. Observed employee items comingling on bottom shelf with food establishment ingredients; items were moved to correct partition. REPEAT |