|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty is not a certified Food Protection Manager. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee wash hands and turn off faucets without a barrier; thereby recontaminating hands. CDI- direction to re-wash hands and discussion. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee making pizza with bare hands, then running pizza through pizza conveyer. Large chicken toppings reached an internal temperature of 154 F maximum after running through conveyer. If pizza toppings are to be handles with bare hands, they must reach a temperarure of 165 F or above to be considered safe. Alternative is to wear gloves when adding thick toppings; use utensils such as tongs to add toppings; or run thick toppings through conveyer separate from the pizza then add to pizza. Remember all toppings must reach 165 F if handled with bare hands. CDI- chicken was removed from pizza and new topping was run through separately before being added to finished pizza. |
|
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 ham, sausage, and pizza sauce above 45 F in holding. Product handling information for pizza sauce SOP indicates hold at 40 F with a shelf life of three days. CDI- sauce moved to walk-in cooler and vented to cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in front and rear of facility. Pest control service is in place. |
|
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. Observed shelves in walk-in beginning to rust. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility doesnot have quaternary ammonium test strips. Obtain ASAP. Verification needed. |
|