| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front counter handsink at pizza station with wiping cloths stored in the basin. CDI - PIC instructed new employee to move these to the right side of the cook line.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the front handsink near the pizza station. REPEAT CDI - PIC refilled soap dispenser. -1- |
|
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 serving utensils in sauces and pasta overnight with buildup from the previous morning. CDI - PIC sent these to the dish pit for cleaning. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked marinara and tomato sauces cooled overnight at 47-57F at the beginning of the inspection in reach in freezer. CDI - PIC voluntarily discarded sauces and called in freezer repair tech to repair freezer. -1.5- |
|
31
|
1
|
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 five gallon buckets of sauces cooling overnight in deep portions at 47-57F. REPEAT CDI - PIC voluntarily discarded sauces and revised cooling process to include active stirring and making sure cooling begins at 135F. -1- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloths in bucket stored on the floor at the far left inside the cook line. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed ice scoop and flour scoop in product with handles touching food. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored on the floor under front handsink in the pizza station. -0- |
|
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 reach in freezer not working and rusting shelves in the prep cooler used for salads.
-0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges. CDI - PIC ordered new cutting board. |
|
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 walk in shelves in the produce walk in cooler. -0- |