| 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 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Employees need to eat in designated areas only and drinks should be covered. Observed open employee drink stored on top of inverted clean dishes on clean dish rack. Observed open employee drink stored under prep counter. CDI- Drinks removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed PIC wash hands at 3 comp sink, after being corrected, PIC washed hands at handwash sink but dried hands on dirty apron, did not use paper towel. CDI- PIC corrected, properly washed and dried hands.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker change gloves a few times without washing hands. CDI- Employee corrected, washed hands and put on fresh gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment and
utensils. -P Observed a can liner not made for food storage in use for storage of bread. Can liners can be made with pesticides
and should not be used for food. CDI- PIC disposed of bread voluntarily. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer bucket reading less than 50 ppm, too weak to be effective. CDI- Sanitizer remade to proper strength. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large pot of non cooked tomato sauce cooling since last night at 50 degrees. Type of tomato sauce is recognized as a TCS unless proven otherwise with product assessment. CDI- Tomato sauce disposed of voluntarily by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed times not being written down on pizza table per TPHC procedure. CDI- Times written. |
|
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 improperly cooled pizza sauce stored in large covered pot. CDI- Reviewed proper cooling methods with PIC, sauce disposed of. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-301.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer in use. Thermometer observed properly calibrated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large container of flour not labeled. |
|
41
|
0
|
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 in use knives stored between prep coolers. CDI- Knives removed. |
|
42
|
0.50
|
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 several pans stacked while wet.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dirty stand mixer attachment stored above and among clean dishes. CDI- Dirty item placed in dish area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped pizza boxes stored on floor. Observed paper plates and paper trays stored face up, need to store face down or in plastic. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P 3 compartment sink is leaking above sanitizing compartment.
GENERAL COMMENT: Will return within 10 days to check correction of repeated cooling violations. Call 704-336-5100 For Re-inspection, |