|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep table. CDI by moving below table top. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee washing utensils without sanitizing. CDI by instructing PIC to wash, rinse , and sanitize utensils in the 3 compartments of the utensil wash sink.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on meat slicer blade and guard. CDI by wash, rinse, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, sausage, pepperoni, cheese stored in large pizza prep cooler > 45F. Internal temperture of cooler observed to be 57F. SEE ITEM #45. CDI by voluntary discard of food items. PIC will call for repair service for cooler. REHS will return within 10 days to verify compliance. DO NOT USE THIS COOLER UNTIL IT IS REPAIRED AND HOLDING FOODS AT 45F or BELOW. |
|
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 cheese pizza on rack with incorrect times marked on TPHC dry erase board. No procedure provided by person in charge. PIC stated that pizza was cooked less than 2 hours prior.
CDI by marking correct time on board. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. |
|
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. Large pizza prep cooler has an internal temperature of 57F. PIC will call for repair service. |
|