| 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 |
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 food employee touching pizza after coming out of pizza oven. CDI Pizza was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in unit below pizza station holding above 45 degrees. Observed 3 containers of cheese, 2 containers of chicken, 2 containers of Italian sausage, observed 3 containers and 1 large container of beef, 1 half pan of chicken, and 2 large containers of chicken tenders cold holding above 45 degrees. CDI Product was voluntarily discarded; please see attached pictures. Also provided product disposition form. VERIFICATION REQUIRED |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF Observed tomato sauce that has a variance shelf life of 10 hours not being marked with a begin and end time. CDI PIC marked product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans comingling with food ingredients. CDI PIC removed cans and placed in section for refuse. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure to have food employees remove all jewelry other than a plain wedding band when performing food preparation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils and equipment being stored on containers on drying rack with minor food debris in it. Make sure to increase cleaning frequency and ensure clean equipment is being stored in a clean, dry location. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacing/resurfacing. No longer able to properly clean and sanitize. Make sure to replace/resurface. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink caulk loosening. Make sure to keep in good repair. REPEAT Points not deducted due to hand sink still attached. If seen in next inspection where hand sink is hanging off points will be deducted. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in front of ware washing starting to crack. Make sure to keep in good repair. |