| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11(A) - Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and may not be used for purposes other than handwashing. Handsink near dough station observed with dry wiping cloth, spray bottle, and parts sitting in basin. Items moved and education given during inspection. CDI
6-301.11 - Pf Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Handsoap observed missing in bathroom and at Handsink at dishsink area. Facility was out of soap so Pic purchased soap during inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pizza pans observed with dough and food buildup on clean rack. Pans pulled into wash basin to be soaked during visit, then will be washed, rinsed, sanitized. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Sauce buckets at main prep line and sauce cups at drive thru observed without time stamp. Items were pulled out 10minutes prior to observation. PIC added proper time to all areas during visit. Education given on proper use of TPHC. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - P POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Orange cleaner observed on prep table shelf beside flour container. Spray bottle moved to proper storage during visit. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Gasket on middle hot holding unit observed beginning to tear. Monitor gasket for replacing. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Drain board, backsplash, faucet observed with buildup. Clean sink and components before next round of dishes are washed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Storage racks throughout, hanging documents, drip pan at exterior of pizza oven and items within conveyor belt of pizza oven, base of dough machine, vent covers in Walkin cooler, door/handles to hot unit a drive thru, dish machine spray wand, inside non food surface walls of dough rounder observed with large buildup. Clean all non food contact surfaces throughout facility as needed. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 -C PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Handsink at dishsink area and main Handsink observed in need of cleaning. Clean Handsinks and fixtures to be maintained clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Doors observed open on dumpster. (Facility is having issues with homeless population messing with dumpster) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walls near dish sink, floor under dish sink, wall and ceiling near pizza oven observed with dust, grease, and debris buildup. Vent near pizza oven and vent near dish machine observed with buildup. Clean physical facilities as needed to remove buildup. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition: Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Hoods observed with buildup and dust. Clean filters and hood to remove buildup. |