| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee using personal cell phone then proceed to don clean gloves to handle pizza dough with no hand washing. CDI - EHS directed employee to wash hands before putting on clean gloves. Hands washed. Wash hand after touching unclean surfaces and before donning clean gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burata at 42-43f and ricotta mixture at 42f in drawer unit. Both items in same bottom drawer in which all items holding up to 43f. CDI - items discarded. All other items in top drawer and on prep top of unit at 41f or lower. PIC to monitor temperatures in unit before storing items in bottom drawer again and to ensure unit remains properly closed. 1.5 point deduction |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple open/prepared TCS cheeses in prep top units and in walk in cooler with no date marking. CDI - PIC replaced date marks as items opened previous day. All TCS food items which are prepared in house or opened and kept on site longer than 24 hours must have a date mark. When filling working containers from bulk containers in walk in cooler, the date mark from the bulk product must remain with the food item until it is discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled glass cleaner actually contains bleach based cleaner. CDI - PIC re-labeled with proper identification. All containers of chemicals must be accurately labeled as to contents. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed sliced mozzarella prepared and tightly packed into bulk pan placed directly into prep top cooler. CDI - PIC removed to WIC to quickly chill. Do not place prepared foods into service units until cooled to 41f or lower. Use methods that allow the food to quickly chill including spreading onto shallow pans and placing into walk in cooler. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 various squirt bottles of oils and sauces along with dry seasoning with no identification. Label all foods which are not easily identifiable. REPEAT - 1.0 point deduction |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food items with no hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoop laying in bulk flour container with handle in direct contact with the food. Observed various dry items with portion cups used as scoops laying inside the products. Do not use portion cups as scoops and do not store them in food. When using a scoop with handle, store the scoop so that the handle is not in contact with the food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic pans stored as clean at dish area stacked together wet. Air dry pans before stacking together. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple pizza boxes stored standing up between equipment items in back of house directly on floor. Store all single service items at least 6 inches of of floor. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed can wash faucet with broken/non-functional backflow preventer and hose pipes attached. PIC detached hoses until backflow prevention is in place at faucet. PIC to repair. Verification Required. 1.0 point deduction |