| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf *Handwash sink next to pizza prep table had a soap dispenser that will not dispense and two bottles of soap that were empty setting in sink. CDI- Soap was replaced with new bottle. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P *Observed foods in 2 door reach freezer that were uncovered and bags that needed to be rolled back closed. Observed bread bag laying on top of foods. This bag is not santized and should not be reused to grab food or left on top of food. CDI- Bags were closed, foods were covered, bag was discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf *Majority of containers and equipment on clean dish racks have food debris buildup on them. Verification will be in 10 days. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Observed pizza sauce that had been out being held on time and was placed back into walk-in and was at 64F degrees. TCS foods in both prep unit tops were at 42F-43F degrees as unit lids stay open. TCS shall foods shall either remain 41F degrees or below or be held on time and discarded at end of 6 hours or if it goes above 70F degrees. CDI- Times were written down and pizza sauce in walk-in was discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: Food that is unmarked or marked to exceed a 6 hour limit shall be discarded. P
*Observed pizza sauce at 64F degrees that had been being held on time outside of refrigeration was placed back in walk-in refrigerator and PIC advised that it will still be thrown away at 4pm. Foods held on time shall be discarded and cannot be placed back into walk-in once they are removed from temperature control. CDI- PIC discarded sauce. Foods in prep unit tops were stated to be on TPHC but did not have times written down specific to when each item was placed in unit. CDI- Times were written down on units |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta. *Observed some spice containers missing labels. CDI- Bottles were labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed food employee with beard making pizzas with no beard covering. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program. The beverage reach-in is for pre-packaged and bottled items only. Observed TCS foods being stored in this unit. CDI- items were moved.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. *Observed the gasket on 1 door glass pepsi cooler is torn and needs to be replaced.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *Observed shelving is chipping and rusting and needs to be repaired. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Detail cleaning needed throughout including all shelving and gaskets of all units. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. The three compartment sink plumbing under middle compartment is leaking. This needs to be repaired. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Detail clean the walls and walls throughout the facility. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled. Lighting at three compartment sink is at 8 foot candles and at food prep sink it was 1.5 foot candles. Three compartment sink should have 20 foot candles and food prep sinks should be 50 foot candles. |