| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - Observed no certified food protection manager available during the inspection. (A) The PERSON IN CHARGE shall be a certified FOOD protection
manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
#1 was marked in due to manager being able to answer REHS' sanitation questions. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - REPEAT- Observed 2 employee drinks stored intermixed with food for sale. Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Employee observed turning off faucet with bare hands after hand washing. (C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) CDI- EHS provided education and demonstration to new employee. Employee rewashed hands properly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - Sanitizer hookup at 3 comp sink observed at 0ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F). Quat based sanitizer should be at 200-400ppm. CDI- PIC changed sanitizer at 3 comp sink. Sanitizer properly reading at the correct concentration. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Two employees observed without a hair restraint. Employees observed without beard guards. (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - REPEAT - 3 bulk containers stacked wet in the dish area. Air dry equipment and utensils after cleaning and sanitizing. Allow dishes to fully air dry before stacking them. Points reduced to half due to progression made from previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C) - Observed 9 cracked containers in clean dish area. EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) - No sanitizer available during the start of the inspection.(A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. Pf CDI - PIC made sanitizer. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT - Build up observed on pizza racks/rack covers within the facility. Interior of rolling racks holding dough in needed of cleaning due to black buildup. Interior of "circle k" 1 door freezer in need of cleaning. Caulk around 3 comp sink in need of cleaning. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - REPEAT -
Floors and walls throughout the facility had significant buildup. Black build up had accumulated under most storage racks and equipment. 3 comp sink drain cover in need of cleaning.
Floors, walls, and ceilings must be cleaned as necessary to prevent accumulation of build up. Clean areas listed more frequently. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - REPEAT -
Cleaning needed of all ventilation on the Little Caesars side (particularly above the food prep and cooking areas). 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. Clean ventilation more frequently. |