|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce at the pizza prep station holding above 41F, see temperature chart. Through discussion with PIC and employee, pizza sauce is a shelf stable product until opened, typically chilled and then placed into unit from pre packaged bag. PIC determined that process was not properly followed today, put directly into unit from room temperature. Observed a couple of packages of sushi holding above 41F, see temperature chart. PIC determined that sushi had been prepped and put directly into plastic containers and put into grab and go unit. Typically, sushi is chilled rapidly in freezer before going out on the floor. CDI- pizza sauce voluntarily discarded. Sushi brought back to walk in freezer to rapidly chill to 41F or below before being placed out on the floor. REPEAT. Note: Points de-escalated due to improvement since last inspection, these were the only products out of temperature during inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one package of bologna marked 10/10, had exceeded 7 day limit. This was the only product out of date during inspection. CDI- bologna voluntarily discarded during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 facility using TPHC for pizza station, not marking beginning and end times. PIC stated that they have recently switched to a new sticker system in the pizza area, but the new stickers do not include the start and end times for pizza like the old ones did. PIC stated they will use a notebook to record start and end times for pizza. CDI- time labels clearly marked during inspection, pizza had gone out at 11am and will only keep until 2pm (choosing to keep 3 hours rather than 4). |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 rice scoop stored with handle contacting rice in large white container near cook line. CDI- scoop removed during inspection. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with significant damage, bottom row of shelving was caving in and can no longer be used. REPEAT. Note: points left at half demerits due to improvement from last inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup under metal vent covers in sliding door deli display case, in need of cleaning. REPEAT. Note: points left at half demerits due to improvement from last inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 flooring in walk in cooler under shelving in need of cleaning. REPEAT. Note: points not escalated due to improvement since last inspection. |
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