| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Handsink at far end of kitchen, by pizza oven, was measured at a maximum temperature of 70F.
5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. (0 pt) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Cooked onions in small steam well were measured at 81F. Upon further inspection, water in steam well was not high enough and not in contact with bottom of container. All other hot holding TCS foods were measured at 135F or above.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above.
CDI: Onions were rapidly reheated on stove. (0 pts) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All TCS food in top portion of pizza make unit were measured above 41F, including: pulled pork, fresh mozzarela, diced ham, sliced ham, sliced turkey, and sliced pepperoni. Upon further inspection, the top portion of the unit was not turned on, while reach-in portion was measured at 36F.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
CDI: All TCS foods in top portion of pizza make unit were voluntarily discarded by PIC. Unit was turned on and allowed to cool to 36F before storing additional product. (1.5 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
One sani bucket was observed cloudy, with debris present.
3-304.14(D) - Wiping Cloths, Use Limitation: Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
CDI: REHS intervention; sanitizer was emptied and refilled at 3-comp sink. (0.5 pts) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Measuring cups for scooping cooked pasta in app make unit were stored with their handles in direct contact with food. Be sure to store utensils so handles are outside of food contact.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. (0.5 pts) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Multiple containers are stacked wet in clean dish area. Be sure to pyramid stack and fully dry before stacking containers together.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked together wet, all dishes should be allowed to air dry before stacking. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace rusted shelving in walk-in cooler and inside coolers on make line where needed.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. (0 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Additional cleaning is needed on hood vents above cooking equipment. Clean shelving in walk-in cooler and dry storage. Clean handles on chef drawers and exterior surfaces of equipment on cook line.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Repair leaking drainpipe under rinse basin in 3-comp sink.
5-205.15 - System Maintained in Good Repair (P) A plumbing systems shall be repaired according to law. (0 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Grouting is low between floor tiles in multiple locations; assess for repairs to mitigate standing water during cleaning procedures.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments, shall be maintained in good repair.
Cleaning is needed on floors throughout establishment, including but not limited to under cooking/cooling equipment, under dishmachine, under sinks, under shelving in walk-in coolers and beer cooler, and in corners. Clean walls in prep area to remove any food splash.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained clean. (1 pt) |