| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket placed in front of hand sink in prep area blocking access. Empty food bucket and ice bucket stacked in front of hand sink in dough prep area and wiping cloth laying across splash guard into basin. CDI - PIC removed mop bucket, food buckets, and wiping cloth. Do not block access to hand sinks. Do not use hand sinks for other purposes. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed delivery of TCS foods during inspection. PIC signed for items without taking delivery temperatures of any products. EHS found pepperoni delivered at 53f, bulk salami at 56f and water packed mozzarella at 44f. Delivery representative had left premises unable to refuse delivery. CDI- PIC segregated all TCS items from delivery with temperatures above 41f and contacted vendor for return. Monitor delivery temperatures of TCS items. Do not accept TCS products with elevated temperatures. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed marinara cooling in deep container in walk in cooler and cooked onions cooling in deep pan both at a rate of .03 degrees per minute. CDI - PIC placed marinara into shallow pans with cooling wands and spread onions onto sheet pans for cooling. Cooked onion and marinara both reached 41f after changing methods. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce on countertop in prep area at 51f. TPHC not in use for this product. CDI - PIC discarded.
Observed portion cups of pecorino romano cheese sitting on table outside with no method of cold holding in place at 80f. PIC indicated is customer condiment station for outdoor patrons. Pecorino romano cheese source packaging stored in walk in cooler labeled "keep refrigerated". CDI - PIC discarded. Do not store this product at temperatures above 41f as it is not intended to be held at room temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 various squirt bottles of sauces and pans of cheese including shredded mozzarella and bulk mozzarella in water held at room temperature using TPHC. No procedures available for products using this process and timing system not applied as required. TPHC procedures provided during visit. Return visit required within 10 days. Ensure all TCS foods are either maintained at 41f or lower or use TPHC. If using TPHC properly time mark all products and follow written procedures. |
|
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 Spray bottle labeled green cleaner holding unknown clear liquid present in back of house area. CDI - PIC discarded. Ensure all chemicals are accurately labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce, marinara, pizza sauce cooling in deep plastic containers tightly closed in walk in cooler. CDI - removed from containers and placed into shallow pans to facilitate rapid cooling. Use a method that allows quick cooling for both hot foods and for ambient foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Bulk containers of flour and salt removed from original packaging with no identification present. Label all food items that are not easily identifiable with the common name. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed front door propped open with no fly prevention in place. House flies and small flies present in the kitchen and front of house areas. Contact PCO for service. Do not prop the door open without fly prevention. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloth draped across hand sink splash guard. Store used wiping cloths in sanitizer solution or removed to soiled linen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dried food residue on non food surfaces of mixer stored as clean. Observed label residue present on exterior surfaces of food containers stored as clean in back of house. |
|
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. Foul standing water and buildup present on flooring near dish machine area needs cleaning. Dusty buildup and splatter on wall surfaces in back of house needs cleaning. |