| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed new health policy form with non-typhoidal salmonella. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. 0 pts. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink on pizza prep table and 2 drinks on prep table near walk-in cooler. Employee drinks must not be stored on prep tables. Store on a bottom shelf or separate location. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed returning from outside and handling cell phone and went to begin making pizza without washing hands. Later in the inspection the same employee handled cell phone and went to preparing pizza without washing hands. Employees must wash hands when returning from outside or any time they contaminate their hands and prior to preparing food. CDI - Employee instructed to wash hands on both occasions and did so correctly. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - 2 pans of chicken were prepared around 10AM and still measured 55-58F. TCS foods that are portioned or prepared at room temperature and not heated are to be cooled to 41F within 4 hours of preparation. CDI - Chicken discarded. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P, PF - Repeat - Pizza sauce did not have time label on it. Place time label on pizza sauce when using time as a public health control and discard or use within 8 hours. CDI - 10AM label placed on pizza sauce container. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Chicken was cooling in containers with tight-fitting lids. TCS foods shall be cooled while loosely covered or uncovered. CDI - Chicken was discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Wet wiping cloths observed laying on bags of peppers and jalapenos at 3-compartment sink. Wet wiping cloth laying on top of single-service marinara cups. Food must be protected against miscellaneous sources of contamination. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 Maintenance - Fingernails - PF - Employee with finger nail polish was preparing pizzas with no gloves on hands. Employees with nail polish or artificial nails must wear gloves when working with exposed food. CDI - Employee instructed to don gloves. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - C - Wet wiping cloths observed in various locations throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses or place cloths in soiled linen bin. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers - C - Employee cell phone observed on prep table. Employee personal items must not be stored on prep tables. 0 pts. |