| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart of pans stored in front of handsink. CDI: Cart moved. Observed several spray bottles of chemicals stored on handwashing sink. CDI: Items relocated. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that ,per PIC, was not used today with significant amount of food build up. CDI: Slicer broken down during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce cooling at a rate of 0F/min. CDI: Product placed in shallow containers and left uncovered to rapidly cool in walk in. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in prep top holding above 41F. CDI: Product rapidly cooled in walk in as it had been less than 4 hours from pulling it from the walk in (ambient 35F). During inspection, some products placed on TPHC. TPHC procedures written during inspection. Observed pizza sauce on counter at room temperature. Observed ricotta stored above chill line in prep top unit above 41F. CDI: Products placed on TPHC. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzarella cheese that was shredded on 10/19 with a date mark of 10/20 in the smaller portioned pans. CDI: Date corrected. REPEAT VIOLATION Significant improvement from previous inspection as all other dates were correct. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in large, covered plastic container. CDI: Product broken up into multiple bins with more surface area. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed bag of meatballs thawing on counter at room temperature. CDI: Meatballs moved to walk in cooler for thawing. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices and oils and items in squeeze bottles throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self serve condiment area with exposed toppings. Box that items are stored in is missing the front door which protected the food. CDI: Products covered during inspection with plastic wrap.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed small pans of items stored down in other food product on prep line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored at handsink. CDI: Cloth taken to dirty cloth area. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 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. Observed scoop handle down in flour. Observed plate being used in pecorino cheese as scoop in reach in. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. CDI: Pans separated for air drying. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pronged end of forks sticking up out of cups for selfserve utensils. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster. |