|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee turn the faucet off with bare hands after washing. This action recontaminates the employees hands. CID- Employee was educated on proper hand washing procedure. EHS observed proper hand washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed mozzarella cheese, meat balls, sausage, and artichokes all at 50F. CDI- PIC voluntarily discarded the items.
Also observed grated parmesan cheese blend with label stating to keep it refigerated. However facility is keeping cheese at room temp. CDI- EHS suggested for facility to keep it cold and PIC would put in an expo cooler.
NOTE: PIC was provided with TPHC forms. EHS educated PIC on TPHC meaning.
NOTE: In 2019 all TCS foods must be held at 41F or below. If not a violation of this rule will occur. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed active QUAT sanitizer well above 400 ppm QUAT. CDI- Employee changed sanitizer to proper concentration. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all working containers without labels. Label working containers with common name.
3-602.11 Food Labels - PF- Observed desserts near register without proper labeling. These items must obtain the common name of the food, ingredients in descending order, quantity of contents, major food allergens, name and place of business. A VR will occur no later than 4/28/17 to ensure these items near the register have the correct labeling. |
|
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 two employees not wearing beard guards. One was cutting pizza and other cooking pizza. |
|
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 several stacks of wet nested pans . Employee was instructed to re-wash pans by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several split gaskets throughout the facility on cold holding equipment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dust build up on walk in cooler fans. Clean as often as needed to reduce and prevent dust build up. |
|