| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 point deduction. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PFMust have employee health policy in place to address reportable symptoms and illnesses. Observed no employee health policy in place. CDI by instruction with PIC; handout given. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PFEmployees may not use bare hands to handle ready to eat foods. Observed employee cutting onions that will be used for sandwiches and salads with out gloves. CDI by instruction; employee washed hands and put on gloves before continuing. Also discussed with PIC process of making sandwiches and salads at front prep area. Discussed need for separate supply of foods for sandwiches and salads or gloves must be worn when handling any ingredients at prep units. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PProperly clean and sanitize all food contact surfaces. Observed heavy residue on can opener blade and several pitchers. CDI by placing at 3 compartment sink to be rewashed. Ensure food contact surfaces are cleaned and sanitized at least every 4 hours if storing at room temperature (ie. pizza slicers) CDI by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date opened/prepared or discard date. Observed no date marking on any required foods. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - PMaintain quat sanitizer 200-400PPM. Observed quat sanitizer directly from dispenser over 400PPM. Observed sanitizer in 3 compartment sink and spray bottle about 100PPM. CDI by instruction on how to properly mix sanitizer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFProperly cool foods to 45F and below before placing in top of prep unit. Observed pizza sauce in top of prep unit 58F that was opened from room temperature can earlier today. CDI by replacing with cold product. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CProperly label all foods that are not readily identifiable. Observed several containers of white dry goods unlabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty, all towels must be stored in sanitizer in between use. Observed two towels stored on table where pizzas are sliced and boxed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain.all equipment and utensils in good repair. Observed cracked plastic containers, worn containers, rusted shelves in walk in cooler, broken handles of utensils etc. Replace as needed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PFProvide test strips for measuring concentration of sanitizer. Observed no quat test strips available at time of inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CEquipment and utensils must be clean to sight and touch. General cleaning needed of non-food contact surfaces throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General cleaning needed of floors and walls throughout especially walls over prep table where dough machine is located, above prep sink and 3 compartment sink etc. |