| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical hanging from hand sink at front line and pizza utensils hanging from hand sink in dough prep area. CDI- manager removed. Do not use hand sinks for purposes other than hand washing and do not store items on hand sinks.
6-301.14 Handwashing Signage - C No hand washing signage present at hand sink in pizza dough prep room. Sign provided during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar with 0 ppm cl in the final rinse. Sanitizer source empty and no replacement available. Manager to request service and order replacement. Do not use dish machine until it is properly sanitizing. Remove all utensils to the kitchen to be cleaned and sanitized in the 3 part sink and use single service items to serve beverages. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Can opener with buildup on blade area. CDI - manager removed for cleaning.
Return Visit required within 10 days to check on dish machine repair/sanitizer replacement. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta in pastry bag at 53f and bottle of pizza sauce made in house at 50f sitting out on countertop at front line. Items were not being held in line prep top unit. Discussed with manager that both items must be either held at 41f or lower or use TPHC. TPHC procedures completed with manager during visit for both ricotta and house made sauce. Return visit within 10 days to check either cold holding or TPHC for both items.
CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on any products in either of the prep top coolers. Fresh mozzarella, itialan sausage, meatball topping, pepperoni, caramelized onions, and more with no date labeling present. Manager confirmed may keep items up to 3 or 4 days. REPEAT
Return visit required within 10 days to assess date marking system for cold holding TCS items at both front area prep stations.
CONTINUED NON-COMPLIANCE WITH DATE MARKING STANDARDS MAY RESULT IN PERMIT ACTION |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown clear chemical in spray bottle improperly labeled orange cleaner. CDI - manager discarded.
7-201.11 Store toxic materials to avoid contamination. -P Observed soap dispenser near dish area removed from wall and placed laying on metro shelving directly above clean food containers and soap dispenser at bar laying on sliding top cooler above food items. CDI - manager removed. Do not store chemicals above food or clean utensils. EHS recommends mounting hand soap dispensers as originally designed. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 multiple working containers of oil and sauces as well as multiple plastic containers of dry goods including salt and flour with no identification present. Label all containers of foods that are not easy to identify. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in the back area. Contact PCO for service. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on countertop surfaces in back area. No sanitizer prepared or available for storage of soiled wiping cloths. Ensure soiled wiping cloths are placed into sanitizer at the proper concentration between uses or are removed to a soiled linen container after use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 plastic single service beverage cups and portion cups used as scoops laying inside of dry goods. Ensure scoops are have a handle and are properly stored. Do not use single service cups as scoops in dry goods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pizza dough utensils stored hanging on edges of hand wash sink splash guards exposed to hand washing splatter. Do not store utensils in locations that expose them to contamination. |
|
43
|
0
|
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 boxes of single service items stored on floor in dry storage area. Store all single service items on shelving at least 6 inches off of the floor. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs - C
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster top lids torn off not able to close and missing drain plug. REPEAT Contact the property manager to have dumpster repaired or replaced. |
|
53
|
0.50
|
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. Observed long term foul standing water with organic buildup present at dish area. Significant accumulated debris and organic matter under equipment at bar area. Debris visible on floors under some back of house equipment. Flooring throughout needs cleaning. |