|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
An employee (with free flowing hair) was working inside of the kitchen without wearing a visor or other hair restraint. Food employees shall wear hair restraints (such as hats, beard restraints, and hair nets) that are designed and effectively worn to keep their hair from contacting exposed food, clean equipment/utensils, lines, or unwrapped single-use items. R |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths (not in active use) were being held inside of bleach sanitizer solution with a chlorine concentration of 0 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held in chemical sanitizer solution within the required concentration range. For bleach/chlorine-based sanitizers, the required concentration is 50 ppm to 200 ppm. The manager added additional bleach to the sanitizer solution, and a final chlorine concentration of 200 ppm was observed. CDI |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
A pizza dough slicer was being stored on a window sill with chipping wood/paint. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table and shall be cleaned within the required frequency of 4 hours. This is a repeat violation from the previous inspection. The pizza slicer was removed and cleaned during the inspection. CDI, R |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
The mounted racks beside the kitchen pizza oven are rusting and need cleaning as well as painting or treating with Rust-oleum. The racks inside of the walk-in cooler are also rusting and need to be cleaned and treated as well. The portable dishwashing trays (used to hold dishes during a dishwashing cycle) are also stained with black residue and need replacing. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling shall be constructed of corrosion-resistant, nonabsorbent, and smooth material. R
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The door gaskets for the back produce/pizza sauce walk-in cooler are torn and need replacing. Equipment shall be maintained in a state of good repair. R |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The grouting in between the floor tiles throughout the kitchen, warewashing, and food preparation areas is worn down and needs repairing so that food debris doesn’t get in between the floor tiles. The door frame for the men’s restroom is also damaged and needs to be repaired/painted. Physical facilities shall be maintained in a state of good repair. R
6-501.12 Cleaning, Frequency and Restrictions (C)
A portion of the kitchen ceiling has dust on it and needs cleaning. Physical facilities shall be cleaned at a frequency necessary to keep them clean. R |
|