| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
COMMENT: Observed wiping cloth on handsink in unused dough room. CDI (corrected during inspection). The PIC (person in charge) moved the wiping cloth. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P
Observed food employee sanitizing dishes at the three compartment sink by dipping the dish for a few seconds then placing on the air-drying rack. Observed food debris inside plastic containers in clean dish area holding clean utensils. CDI. The PIC instructed the employee to sanitize the dishes for 30 seconds as specified on quat sanitizer container. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed marinara in hot holding at 111F. Marinara had been in unit less than an hour. It was observed unit did not have adequate water in the bottom of the well to maintain it hot. CDI. The PIC added water to steam well and reheated the marinara to 165F during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed fresh cut garlic held outside of temperature control at customer self serve station at 73F. Observed cut lettuce in salad prep cooler at 43F. CDI. The PIC iced down the cut lettuce to cool to 41F. The cut garlic was voluntarily discarded by the PIC. TPHC paperwork was provided to the PIC to place garlic on time at next inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
COMMENT: Observed a small container of anchovies and tomatoes in bottom pizza prep unit with a prep date of 2/6. CDI. The PIC voluntarily discarded the food. Points not taken as it was evident these containers were missed; everything was properly date marked throughout. I will re-evaluate at next inspection and take points if it is not corrected. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed employee beverages and food intermingled with estbalishment food in the sauce cooler. Observed employee food near slicer (not being used). Ensure employee items are stored separately from establishment food. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
COMMENT: Observed employee going to the restroom with apron on. Observed employee returning from outside with apron on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed loose gasket on walk in cooler door. Observed torn gasket on bottom right salad prep cooler door. Observed cabinetry below ice machine not in good repair due to prior leak. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
COMMENT: Observed lids for trash cans missing in both gender nuetral restrooms. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed debris on floors underneath the prep table in dish room, underneath the three compartment sink, under the back clean dish storage room. |