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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
Properly supply handwash sinks with hand towels. No hand towels at hand sink by pizza prep area. -CDI.Handwash sinks need handwash signs, no sign at this handsink. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
Separate dented cans and mark for return. Observed dented can on shelf. CDI- Can marked for return. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool TCS foods from 135 to 70 in two hrs and 70-45 in 4 more hrs, cool TCS foods made from room temp ingredients to 45 or below in 4 hrs. Observed cooked marinara sauce that had been cooling since yesterday in a large pot with a lid at 70 degrees. Observed pizza sauce being prepped in a large pot likely not to cool to 45 in 4 hrs. CDI- Improperly cooled marinara sauce disposed of, pizza sauce placed in shallow pans to chill to 45 degrees within 4 hrs time. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed pizza sauce being left out at room temperature. Provide proof this sauce is a non TCS food through a product assesment or time control or temperature control this food. CDI- PIC will use TPHC to time control this sauce using similar methods that the pizzas are time controlled. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark all required TCS/RTE foods kept more than 24 hrs per NC food code. Observed pizza meat sauce more than 24 hrs old in walk in cooler that was not date marked. CDI- Sauce properly dated |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Label all chemicals, observed one spray bottle of glass cleaner not labeled - CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to ensure foods cool quickly. Observed deep pots in use to cool foods. Use shallow and ventetd pans, quick chilling equipment, ice baths, or other effective cooling methods. |
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