| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored directly above ready to eat sauces in walk in cooler. CDI - PIC relocated unclean produce to lower shelf. REPEAT
3-304.15 (A) Gloves, Use Limitation - P. Observed employee wiping gloved hands on used wiping cloths and then working with pizza dough. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer and dough hook with previous day’s dried food residue present. Observed bar knife and cutting board with previous days dried food residue present. Observed almost all glassware stored as clean at bar unclean with greasy residue, greasy soiled fingerprints, lipstick or other material present on surfaces. CDI - PIC re-cleaned.
Establishment has removed dish machine from bar area and is manually washing bar glassware. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made pizza sauce reheating in hot well since 9:45 am still at 135f at 11:45 am. CDI - PIC discarded. Ensure house made products are reheated to at least 165 within 2 hours. |
|
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 tray of portioned house made butter garlic mixture made from unsalted butter sitting out at room temperature at front counter. Temperature of product at 62f. CDI - PIC returned to cooler to quickly chill as tray had been out less than 2 hours. Unsalted garlic butter mixture must either be maintained at 41f or lower or use TPHC procedures if you wish to soften on countertop. REPEAT |
|
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 No date marking present on house roasted artichokes in either prep top unit or on sliced tomatoes in side prep top. No date marking on bulk marinara sauce in WIC. CDI - PIC corrected. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed house made pizza sauce out on counter with timing present but no written procedures could be located. PIC noted that new manager may have relocated procedures. CDI - EHS provided new copy of TPHC procedures to PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed cases of pepperoni stored directly under active condensate leak in upright freezer. Condensate buildup present on exterior of food packaging. Do not store food under condensate drips. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed employee wearing used wiping cloth tucked into apron. Once used, place wiping cloths into sanitizer solution or remove to soiled linen. Do not wear wiping cloths. REPEAT |
|
41
|
0.50
|
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 pizza cutter stored sitting in 100ppm cl sanitizer solution at sani station. Cutter not removed from solution after 1 minute to air dry as required in posted instructions. Do not store in-use utensils in sanitizer solution.
Observed bulk ice scoop at bar area laying on unprotected on unclean top of machine. Store the scoop in a clean container or in another sanitary manner.
REPEAT |
|
42
|
0
|
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 location. Observed frozen cooling wands stored laying in bottom of upright freezer in direct contact with unclean frozen condensate drippage buildup. Store cooling wands in a sanitary location away from sources of contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service plastic cups on bar top and customer self service areas not in dispenser, sleeve, or otherwise protected. Keep to go cups in plastic sleeve or place in dispenser to protect from contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on interior surfaces of keg cooler at bar and on interior surfaces and fan covers of walk in cooler. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Outside Receptacles - C Observed the doors open on the outside receptacles. Dumpster is shared. No point escalation as area was observed to be clean and no establishment branded items were visible. |
|
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. Observed buildup and debris on floor under/behind equipment at bar area. |