| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened box of raw philly steaks stored over pizza dough inside the walk in cooler. CDI by moving the philly steaks to a lower shelf. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli hot holding in the to go section at 122F. Observed turkey sausage also in the to go section at 132F. CDI by reheating the broccoli and voluntary disposal of the sausage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on the salad bar stored above 45F, including but not limited to: shredded cheese, blue cheese, lettuce mixes, sliced tomatoes, yogurt korma sauce, etc. CDI by removing all items to properly cool down to below 45F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 pizzas not clearly marked with begin and end times. PIC indicated that TPHC items are only from 12-4pm. VR- TPHC procedure is to be clarify within 10 days. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a minor amount of squeeze bottles missing labels. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and rings other than a plain wedding band. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed one wiping cloth bucket at 50ppm (quat). Also explained that wiping cloths must be fully submerged in the sanitizer solution. Observed soiled wiping cloths also stored inside the prep cooler and inside the cold holding drawer in the pizza station. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 pizza serving knives and spoons stored in sanitizer with a wiping cloth in the pizza station. CDI by removal to be re-washed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 build up on the floor under the main cook line and build up on the walk in freezer floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and bags stored with dry storage items in the large dry storage room and in the dry storage of the pizza station. |