|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee consuming personal bottled soda in prep area. Consume food and drink away from food areas and ensure in use employee beverages have a lid and straw. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf. Observed prep employee rinsing cloths in hand sink in dough room. CDI - Employee discarded cloths and replaced with new clean cloths. Do not use hand sinks for purposes other than hand washing. Hand sinks are for hand washing only. Rinse or wet cloths in sinks intended for that purpose. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer in basin of 3 part sink at less than 100ppm. CDI - PIC replaced source container and refilled sink with fresh solution at 200ppm quat. Observed dish machine with less than 50ppm cl in final rinse. CDI - PIC replaced cl source container. Dish machine testing above 50ppm during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple pans and food containers stored as clean with greasy residue and/or lint accumulation present on food contact surfaces. CDI - PIC removed to dish area for cleaning. Do not towel dry clean dishes. Air dry clean items to prevent contamination. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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. Establishment using TPHC for multiple items at pizza prep area including mozzarella cheese, sauce, pesto, etc. however PIC not aware of written procedures for the process. CDI - EHS located written procedures which were provided during previous inspection and updated to include all items using the process. Follow written procedures when using TPHC for TCS food items. REPEAT |
|
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. Multiple metal pans and metal bowls stored stacked together wet at clean dish area. Air dry before stacking. Do not towel dry dishes. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue and greasy residue on exterior surfaces of food containers stored as clean. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove stacked wood with exposed nails, cardboard and other items in dumpster enclosure to prevent pests. |
|
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 personal employee cell phone laying in dough room and personal employee beverages stored on pizza prep area shelving and inside reach in cooler at front line. Designate an area away from food or food contact surfaces for the storage of employee items. |
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