| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee cups and canned drinks stored in kitchen. CDI- Drinks covered. |
|
14
|
1.50
|
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 number of dishes stored as clean that were dirty with food debris stuck to them. Inspect dishes for cleanliness before storing. CDI- All dirty dishes re-cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer should be maintained at 50-200 ppm. Observed chlorine sanitizer at 0 ppm in buckets and at 3 comp sink. CDI- Sanitizer made to proper strength. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes in make table at 54 degrees. Make table is for cold holding, it does not cool foods down that lose temp during prep. CDI- Tomatoes moved to walk in to rapidly chill to 45. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 pasta sauce made two days ago not date marked and smoked sausage links in prep cooler not date marked, unknown when sausage was thawed. CDI- Pasta sauce properly date marked, sausages voluntarily disposed of 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 pizzas on serving table and TCS pizza sauce at pizza station not being time marked per TPHC procedure. CDI- Foods marked with times per TPHC procedure. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser not labled. CDI- Bottle labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pizza sauce made from TCS canned ingredients cooling for 30 minutes in a very deep and sealed large pot at 65 degrees. Not likely to reach 45 within the next 3.5 hrs as required to cool TCS foods made from room temp ingredients. CDI- Large chill stick placed in pot and sauce freqently stirred. Observed at 53 degrees by end of inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in pizza cooler.. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked while wet. |
|
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. Observed open pizza boxes stored at register where customers were leaning over and touching food contact surfaces of pizza boxes. Pizza boxes moved to back and stored face down. Potentially contaminated pizza boxes disposed of. |