| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 Demonstration - C. At least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certification. PIC did not have ANSI certification. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall eat and drink only in designated areas where contamination of food, equipment, linens, and utensils cannot occur. Observed one employee beverage being stored on the top shelf of the reach in cooler with food being stored below it. Beverage was relocated to bottom shelf of cooler. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Food being held hot shall be maintained at 135F or above. Observed 4 pizza pies in front glass warmer below 135F (see chart). CDI by reheating pizzas through pizza oven. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods being held cold shall be maintained at 45F or below. Observed 3 containers of marinara sauce in walk in cooler above 45F and several food items at pizza flip top cooler above 45F (see temp. chart). CDI by discarding marinara sauce and placing items in pizza cooler into walk in cooler for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods shall be dated once prepared if held for more than 24 hours. Observed one pan of lasagna in the walk in cooler that was not dated. PIC stated the lasagna was made on Monday. CDI by adding datemark. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling shall be accomplished by separating food into thinner portions, stirring the food in a container placed in an ice water bath, placing food in shallow pans, or other effective methods. Observed 3 large plastic containers of marinara sauce in the walk in cooler. PIC stated the sauce was placed in the walk in cooler at 2AM and the sauce was still above 45F when I took the temperature. CDI by discarding all sauce containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment and utensils shall be air dried before stacking. Observed several containers stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair. Observed handwashing sink draining slowly and water leaking out of the pipe underneath the sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed shelving in walk in cooler with heavy soil buildup and compartment underneath grill with heavy grease buildup. |