| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
Yes |
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 no gloves in facility. Spoke to manager about implementing glove use when making pizzas. Employee noted that excess toppings go back into the container for re-use. VERIFICATION REQUIRED WITHIN 10 DAYS TO MAKE SURE FACILITY IS USING GLOVES. |
|
22
|
1
|
Time as a Public Health Control: procedures and 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 no time marked on the pizza sauce on prep table. CDI-The manager marked the containers when they were taken out of the cooler and put on time. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed damaged thermometer at facility. VERIFICATION REQUIRED WITHIN 10 DAYS FOR THIN PROBED THERMOMETER. |
|
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 bowl used in the corn meal container. Spoke to manager about using a utensil with a handle to prevent cross contamination. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container stacked wet on the drying rack. CDI-The containers were unstacked to allow for proper air drying. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service plates stored on the floor. CDI-The box was picked up and placed on a shelf. |
|
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 torn gasket to door of walk in cooler. Needs repair. Manager notified company. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed employee rinse equipment after sanitizing. CDI-Explained to employee that sanitizing should be the last step when washing, rinsing, and sanitizing. Manager stated that more training is needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors in need of cleaning in the walk in cooler. Observed residue buildup to the hood vents. Needs thorough cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors underneath the hand sink near oven and the three compartment sink in need of thorough cleaning. REPEAT. |