| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands. (P)
Food employee touched cheese with bare hands, cheese was going on pizzas that were to be stored for a few hours before baking; food employees shall not handle or touch foods with bare hands unless that food item is to be immediately cooked. CORRECTED/discarded cheese. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 - Handwashing Sinks, Installation.
Men's room hand wash sink has hot water turned off; each hand wash sink shall be provided with water at least 100F. 3x REPEAT VIOLATION. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Majority of the "pizza lids" with food residue stored as clean, many utensils with food residue/buildup stored as clean; shall be stored clean to sight/touch. CORRECTED/moved all "pizza lids" to be washed, moved all utensils with food debris to be washed. 2x REPEAT VIOLATION. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods Cooking (Pf)
Raw boneless chicken wing fried to a final cook temperature of 149F; shall cook raw chicken to a minimum of 165F. CORRECTED/dropped in fryer for another round. PIC (person in charge) stated these chicken wings are larger than typical, EHS (environmental health specialist) advises to either temp wings after first round to ensure 165F+, OR, drop wings for 2 rounds to ensure they reach appropriate temperature. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals (P)
Sanitizer at the two-compartment sink is too strong; shall use chemicals according to manufacturer's instructions. CORRECTED/repaired the dispenser. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected.
Back door from dry storage to outside is not tight-fitting (light can be seen around door); outer openings shall be self-closing and tight-fitting. 2x REPEAT VIOLATION/separate issue from previous inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment.
Warming cabinet handle broken/missing, dish machine self-starter is broken, cardboard used to steady dish line legs (2x REPEAT VIOLATION); shall be maintained in good repair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation.
Caulking not effectively sealing prep sink to wall, dish line has areas that are not sealed to wall, splash guard between dish line and prep sink not sealed to wall, caulking along 2-compartment sink molded (needs re-sealed); all fixed equipment that is not designed to be moved shall be either spaced away from the wall/other equipment to facilitate cleaning, OR, be sealed to walls and adjoining equipment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-301.12(A, B) Manual Warewashing, Sink Compartment Requirements (Pf)
Two-compartment sink used in lieu of a 3-compartment sink, PIC cannot locate variance approval letter; when using a 2-compartment sink, shall obtain variance approval and shall keep a copy of the approval on-site for inspection review. PIC does have a copy of the SOP (standard operating procedure). 2x REPEAT VIOLATION/Variance was submitted, request may still be under review by state DHHS, no points taken. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces.
All shelving throughout establishment in need of cleaning (5x REPEAT VIOLATION), carbon buildup on outside of pans (2x REPEAT VIOLATION), tape/sticker residue on reach in coolers (2x REPEAT VIOLATION), spray arm in need of cleaning, bins holding clean utensils and lids have debris/crumbs; shall be maintained clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) System Maintained in Good Repair.
Leak in plumbing under dish line spray arm, both spray arms are in poor repair, leak at men's bathroom hand wash sink, men's bathroom hand sink faucet is not attached to sink; shall be maintained in good repair. 2x REPEAT VIOLATION/separate issues from previous inspection. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P)
Mop sink clogged, does not drain; sewage shall be disposed of in an approved manner (wastewater falls under the definition of sewage). VERIFICAITON REQUIRED within 3 days. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods.
Floor tiles cracked/missing throughout establishment (5x REPEAT), floor tile grouting eroding throughout establishment (2x REPEAT), ceiling vent missing in back dry storage room, coving tiles missing/in poor repair throughout (5x REPEAT), FRP board in poor repair behind oven (2x REPEAT), baseboards no longer effectively attached to walls near walk in cooler, small drill holes in FRP walls in kitchen (2x REPEAT), hole in wall by POS station in prep room is inadequately covered with wooden board (REPEAT, improvement made), walk in cooler door (inside) is in poor repair, light switch at walk in cooler is in poor repair, ceiling light burnt out at dry storage area; shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions.
Buildup on ceiling vents and surrounding ceiling tiles (2x REPEAT), buildup on floor under/behind pizza oven and fryer, under shelving at dry storage next to walk in freezer, on cabinet doors at prep table (2x REPEAT), on walk in cooler door (2x REPEAT), buildup on hood; shall be maintained clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting
Lighting inadequate in the following areas: men's restroom toilet: 5ft-cd (foot candles), men's restroom urinal: 8ft-cd, men's restroom sink:18 ft-cd, under hood at pizza oven: 6-20ft-cd, walk in freezer: 3-8ft-cd; all areas of food prep shall have a minimum of 50ft-cd. All areas for storage (including food storage, i.e. walk in coolers) shall have a minimum of 10ft-cd. All hand sinks/toilets/urinals shall have a minimum of 20ft-cd. REPEAT/separate issues from previous inspection. |