| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal events. CDI - by education - written procedures and flyer left on site during inspection. 0 point deduction. |
|
8
|
2
|
Hands clean & 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 scrub hands for less than 15 seconds while washing and then turn off faucets with bare hands without use of a barrier. Observed another employee also use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS directed both employees to re-wash hands using proper procedures and then use paper towels to turn off faucets. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed pizza sauce cans in the in use can rack with significant dents to top/bottom seams. CDI - PIC segregated cans and marked for return. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with heavy dark organic buildup on blade area. CDI - can opener washed during inspection.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed numerous pizza screens with heavy encrusted buildup stored ready for use beside make table/oven area. When asked, PIC noted that they do not wash items every day and that soiled screens get mixed in with clean screens so they are unable to track how often they are washed. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed various pizza toppings in the walk in cooler and make table reach in with expired date marking including philly beef in WIC use by date 10/20, philly beef in make table reach in 10/19, 2 pans of chicken topping use by 10/17. CDI - items discarded.
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 pan of chicken wings and chicken poppers in reach in cooler with no date marking. CDI - Products labeled. PIC noted that they had been prepared yesterday but staff did not know how to operate labeling device. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & 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 multiple prepared containers of pizza sauce - one of which was partially used - with no timing present on countertop at room temperature. Observed string cheese and cream cheese out at room temperature with no timing system in place. CDI - cheeses discarded and sauce time marked. PIC noted that they were having technology issue with label maker. EHS directed employee to hand label items when label maker is not working going forward. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of pink chemical and bottle labeled window cleaner with same pink chemical. CDI - PIC discarded. PIC identified both bottles as EXCELLENT Multi surface cleaner. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in back area. REPEAT - No point escalation as fly presence was contained to small area. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with heavy buildup, splatter and other buildup on sides of equipment in kitchen area, buildup on shelving in walk in cooler. Clean. REPEAT |