|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P observed raw eggs, and raw chicken stored above ready-to-eat foods inside walk-in cooler. CORRECTED DURING INSPECTION (CDI)- chicken & eggs were removed to the bottom. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from ready-to-eat foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P observed food containers, and tongs, used for mixing wings, being used throughout the day. Operator notes that these utensils are only being washed & sanitized at night. CDI-operator was told to either change utensils, or clean & sanitized once evevery 4 hours if used with POTENTIALLY HAZARDOUS FOODS. if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed butter garlic kept at room temperature. Butter was measured at 60F. CDI-butter was discarded. Operator is approved to use Time as Public Health Control (TPHC) for this item. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cold held at 45F or less. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed the following food items not date marked: salsa and pasta inside prep cooler by fryers. CDI-food items were labeled properly. All ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P observed ham inside pizza prep cooler past the 7 days shelf-life. CDI-ham was discarded. A FOOD shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C observed white, standing freezer, food processor, and blender, being used in the establishment. All of these equipment are for household use only, according to the manufacturer data plates on the equipment. Recommend replacing these items with commercial equipment. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C observed build up of food debris inside gaskets of pizza prep cooler, and on the inside of hood filters above pizza ovens. Recommend cleaning. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C observed cracked floor tiles near 3-comp sink, and by the back door. Recommend repairing. REPEAT ITEM. PHYSICAL FACILITIES shall be maintained in good repair.
6-501.15 Cleaning Maintenance Tools, Preventing Contamination - C observed build up of residues under fryers. Recommend cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|