|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment (C): The food contact surfaces of cooking (microwave) and baking equipment shall be cleaned at least every 24 hours. Cleaning is needed in the microwave. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-All TCS foods that are opened or prepared and held for more than 24 hours in establishment must be datemarked. Discard all TCS foods by the end of the 7 day period, as marked. One container of canned peppers open not dated. CDI Per PIC they where open today and dated. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C)-Observed a few flies in kitchen during inspection. Continue working with PCO to get rid of flies. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Noted an employee that needed a beard net. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)-Food contact surfaces shall be stored in a clean location, free of contamination. Noted several pairs of tongs stored on the side of the hood. CDI by moving these to 3 comp sink for re-washing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Noted dust accumulation on shelving throughout establishment and underneath pizza warmer. ( bottom shelves,) Dusting needed on oscillating fan covers. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Minor cleaning needed in the hard to reach corners. |
|