| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed operator place pepperoni on pizza after initial heat treatment to hold using Time as a Public Health Control. PIC stated that pizza will be reheated upon request. CDI by instruction. Pizza placed back into oven to reheat. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be easily accessible and only used for handwashing. Observed employee coffee stored at handwashing sinks. CDI, coffee relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed salads that were prepared in morning according to PIC at 62 degrees F. CDI, operator voluntarily discarded salads. Ambient air measured 45 degrees F in unit according to thermocouple. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for using Time as a Public Health Control. Observed time not recorded on pizzas held on Time as required by written procedures. CDI, operator voluntarily discarded pizzas. Improvement made since last inspection, facility now has written procedures in place for Time as a Public Health Control. Ensure facility is consistently following procedures. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed degrease stored above 3 compartment sink.
7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed a spray bottle of cleaner not labeled below handwashing sink behind front counter. CID. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed salads recently prepared and cooling in covered containers in display case. Observed pasta cooling in deep containers inside walk in cooler. CDI, employee transferred pasta to shallow containers and voluntarily discarded lettuce. |
|
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 pizza cutting utensil stored in contact with soiled cloth. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow clean equipment to air dry after cleaning. Observed pizza dough containers being wet stacked at 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 1 split gasket and a light out under hood ventilation system. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Lighting over equipment and food shall be shatter-proof shatter-resistant and shielded. Observed lights not shatter-proof or shatter-resistant or shielded over front counter and behind counter. Repeat. Operator has shatter-resistant lights on site. |