| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed certified PIC leave faciliy and return later on. Repeat. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
. Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed twist top employee beverage stored on handwashing sink. CDI, operator relocated beverage. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with their bare hands after handwashing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Handwashing sinks shall be accessible at all times for employee use. Observed a fan stored in front of handwashing sink. Observed a drink pitcher stored on handwashing sink behind front counter. CDI, operator relocated items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Provide sanitizer at proper concentration. Observed quat sanitizer below required concentration at 3 compartment sink. CDI, operator filled sink to proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pepperoi and garlic in oil mixture over stacked and held above 45 degrees F. CDI by instruction, foods relocated to rapidly cool. |
|
22
|
0
|
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 chart for cooked hold times on some foods but no written procedures on process. Observed verbal procedures that pizzas, stromboli held on time but not following verbal procedures. CDI, foods discarded and handout provided to operator. |
|
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 pasta cooling at 87 degrees F in bulk containmer. CDI, operator transferred pasta to several metal shallow containers to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Food employees shall wear an effective hair restraint. Observed a food employee not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Wet wiping cloths shall be stored in sanitizer in between ues. Observed an absorbant towel under cutting board. |
|
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 metal containers being wet stacked on drying rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Keep equipment in good repair. Observd 2 light bulbs burnt out above pizza oven. Repeat.
4-205.10 Food Equipment, Certification and Classification - C - Observed 2 black roughneck containers being used for dry ingredient storage. CDI, provide ANSI / NSF container or a food grade liner. |