| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - No certified food protection manager present during the inspection. REPEAT ITEM.
At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed residue & debris still adhering to the pepper dicer, the interior of the lettuce spinner, & several plastic pans on the clean dish shelves. Corrected during inspection (CDI) - all items sent to be rewashed. Ensure that wash water is being changed when it becomes soiled - many pans had a greasy feel like the water was dirty.
Food contact surfaces shall be clean to sight & touch. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14 Cooling - P - Observed pizza sauce that had been prepared approximately 5 hours earlier holding at 68F in the walk in cooler. Both containers were discarded. Sauce from the previous day was holding at 42F. Sauce is being mixed from room temperature tomato paste & tap water, then put in containers with no further action. Recommend putting water & sauce in the cooler the night before to ensure that product cools properly. Observed cheese shredded approximately 6 hours earlier at 45F. Recommend pre-chilling cheese before shredding to ensure it is at 41F within 4 hours of prep.
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F.
VERIFICATION REQUIRED. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF - Observed sauce & pizza on the counter, neither with a discard time. Employee could not locate a copy of the procedure used for either product. Procedure should be documented & kept where all employees can find it. Sauce & pizza were labled with a discard time.
If Time not temperature is used to hold foods there shall be a policy available for review by the inspector & the discard times must be noted on foods.
VERIFICATION REQUIRED - provide procedure used by chain or use Health Dept forms to complete the procedure. Will verify on 6/28/19 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.14 Cooling - P - Observed pizza sauce that had been prepared approximately 5 hours earlier holding at 68F in the walk in cooler. Both containers were discarded. Sauce from the previous day was holding at 42F. Sauce is mixed from room temperature tomato paste & tap water, then put in covered containers with no further action. Recommend putting water & sauce in the cooler the night before to ensure that product cools properly. Observed cheese shredded approximately 6 hours earlier at 45F. After shredding, cheese is placed in large containers, covered & stacked with no further action. Recommend pre-chilling cheese before shredding to ensure it is at 41F within 4 hours of prep. VERIFICATION REQUIRED - modify methods.
Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed cardboard used to line the dunnage racks where the boxes are stored. Obtain a non-absorbent shelf liner for these shelves. REPEAT - but many other things have been corrected.
Non-food contact surfaces that are exposed to splash, spill or other food soiling shall be non-absorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed residue & build up along seams around handwashing sinks, on gaskets & doors of the make line cooler, on the walk in cooler gaskets, on the shelves throughout facility - particularly in the walk in cooler & over the 3-comp sink, around the hinges of the make line lids, on the fan over the 3-comp sink, on the door & handles on the walk in cooler & reach in coolers, & inside the cabinet under the prep table by the pizza oven. Observed build up on the outside of pizza pans & on the outside of many of the clean dishes. Clean items.
REPEAT ITEM. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Drying Mops - C - Observed two mops propped with the heads hanging down over the handles. Obtain a mop hanger that will allow mops to dry without soiling equipment, walls, or supplies.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soli & residue on the walls of the walk in cooler & the walls by the prep table - from the pizza pans. Observed residue on the fan covers in the walk in cooler & on the walls behind the 3-comp sink & beside the mixer. Clean in the corners & under equipment.
Physical facilities shall be cleaned as often as necessary to be kept clean. |