| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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
-Metal food containers, serving spoon, and plastic food containers on drying rack were visibly soiled.
*CDI. Moved to 3 compartment sink
**REPEAT
***1.5 POINTS TAKEN |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: Written procedures for TPHC shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. Pf
-Pizza sauce had no time recorded. PIC stated it was "mentally tracked"/
*CDI. Space for sauce added to the white board used to track slices.
**REPEAT
**1.5 POINTS TAKEN |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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
-Meat sauce was tightly wrapped in the walk in cooler and was still at 79f.
*CDI. PIC vented sauce.
**NO POINTS TAKEN |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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.
-Multiple sauce bottles throughout kitchen were not labeled.
*REPEAT
**1.0 POINTS TAKEN |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Bag of onions on the floor of the walk in cooler.
*REPEAT
**NO POINTS TAKEN |
|
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. All food handlers shall wear effective beard guards.
-Multiple employees were preparing food with no beard guard.
*NO POINTS TAKEN |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
-Wet wiping cloths were observed on the wooden prep table in rear of kitchen and the sandwich prep unit.
-Wiping cloths were also observed in a container that did not have enough sanitizer to submerge or dip the cloth.
*NO POINTS TAKEN |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
-Food containers on the bottom shelf of the drying rack were stacked wet.
*NO POINTS TAKEN
**REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-Shelving on the drying rack is rusted.
*NO POINTS TAKEN
**REPEAT |
|
52
|
2
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-402.13 - Conveying Sewage: Sewage shall be conveyed to an approved wastewater system in an approved manner. P
-Establishment may only have 18 seats per their OSWW permit.
-20 seats counted inside with 20 additional seats at the picnic tables, where customers were actively eating during the inspection.
*CDI. Referred to OSWW.
**REPEAT
***2.0 POINTS TAKEN |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 - Outside Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
-Lids and doors were opened on both dumpsters.
*NO POINTS TAKEN |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
-Walls and ceiling need additional cleaning.
-Food splatter on walls in prep areas.
-Dust build up on ceiling.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
-Mop sink has a crack running down the center.
-Floors are chipped, broken, and missing throughout kitchen.
-Trim in front of walk in cooler is delaminating.
*REPEAT
**0.5 POINTS TAKEN |