| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation - C -- The hot water at the hand sink in the prep area measured 76F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. 0 PTS |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P -- Observed lettuce stored in direct contact with an unsanitized plastic wrapped cucumber in the salad prep unit. Do not store uncovered food in direct contact with surfaces that have not been cleaned and sanitized. The contaminated lettuce was voluntarily discarded to correct the violation. 0 PTS |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed sticker/reside on cauliflower lid in prep unit. When asked the employee stated that the stickers usually will not come off in the dish machine. Equipment food contact surfaces and utensils shall be clean to sight and touch. Remove all stickers before placing containers/lids in the dish machine to be cleaned and sanitized. REPEAT 0 PTS due to improvement since last inspection |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several containers of TCS foods stored in the salad prep unit and walk in cooler that were running above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were voluntarily discarded to correct the violation. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed cooked sausage and ricotta in the main prep unit without a date mark. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation/opening was known, the foods were date marked to correct the violation. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed one sanitizer bottle that was not labeled (could see where it had rubbed off). Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottle was labeled to correct the violation. REPEAT 0 PTS |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the salad prep unit and walk-in cooler not operating according to manufacturer's specifications. All food being stored above 41°F was voluntarily discarded and facility voluntarily closed due to insufficient refrigerations storage. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance to re-open. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed utensils being stored in pitchers with debris in the bottom. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. Clean pitchers 0 PTS |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- All three temperature gauges for the dish machine are not working properly. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair. REPEAT
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed observed the sandwich prep unit running at 45°F and the walk in cooler running at 51-52°F. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - Pf -- Observed an employee actively washing dishes in wash water that was 76°F. The wash water shall be maintained at 110°F or above unless otherwise specified by the detergent manufacturer. The wash water was remade to correct the violation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean shelving and handles through out, outsides of pizza ovens, the black cart being used for utensil storage and microwave. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Minimal floor cleaning through out, under equipment and shelving and in corners. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT |