| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
1 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with certification. Repeat. - 2 -
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed overall lack of PIC control in kitchen. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzles. When asked, employee could not recall when nozzles were last washed. - 1.5 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 5 containers of cheese cooling overnight between 45-47F. CDI - Items voluntarily discarded. - 1.5 - |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in hot holding at 120F. CDI - Sauce voluntarily discarded. - REPEAT - 3 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of cheese in walk in cooler from 3/6/2021 at 43F. CDI - Items voluntarily discarded. - REPEAT - 1.5 - |
|
21
|
3
|
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 Observed spinach, pepperoni, sausage, mushrooms, and ricotta from yesterday stored in prep unit without dates marked. Observed cooked spinach, prepped yesterday, in walk in in cooler without dates marked. Items must be
dated in prep unit as well as main batch in walk in unit. CDI - All dates marked. - REPEAT - 3 - |
|
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 tightly covered and stacked. Observed cheese cooling in tightly covered, deep, stacked containers in walk in cooler. CDI - Pasta within cooling parameters, items uncovered and separated to allow for cooling. Cheese voluntarily discarded. - 0.5 - |
|
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. Observed butter and oil containers without label next to pizza oven. - 0 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter. CDI - Wiping cloth moved to sanitizer bucket. - 0 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in unit door with self latching hinge no longer operational. Facility must repair door to
ensure it is self closing. - REPEAT - 0 - |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing in between floor tiles throughout 3 comp sink area. - 0 - |