| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed bringing back dirty pans and other items from customer's table and went straight to cutting pizza with same pair of gloves and without hand washing. Employee stated pizza was for herself. Employees must wash hands when going from handling soiled utensils or items to handling clean utensils or working with food. CDI - Employee educated on handwashing requirements and the pizza cutter was taken to 3-compartment sink to be washed. 0 pts. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Wiping cloth bucket stored in handwashing sink at bar. Handwashing sinks shall be maintained free for employee handwashing. CDI - Bucket removed. 0 pts. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Repeat - Employee used same pair of gloves to handle soiled items from customer's table and to cut her pizza she was taking home with her. Employees must discard gloves after they become soiled or contaminated, and when switching tasks. CDI - Employee educated on glove use and handwashing and the pizza cutter was taken to 3-compartment sink to be washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Ricotta cheese was 48F in make top. Peppers that are labelled "refrigerate after opening" measured 70F and were sitting out at room temperature. TCS foods shall be 41F or less in cold holding. Hold peppers at 41F or less after opening, or use time as a public health control. CDI - Peppers discarded and ricotta cheese moved to walk-in cooler to cool. Kept at half credit due to improvement from last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF - Repeat - Unsalted butter and garlic and pizza sauce bottles held using time as a public health control. Items were labelled with start time, but no written procedures could be found. Keep written procedures for TCS foods that use time as a public health control. CDI - TPHC form emailed to manager and he filled it out during inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Scoop stored in flour and 2 pizza paddles were stored on rack with the food-contact part of the paddle touching a towel on the floor. Store in-use utensils with the handle not contacting the food and store off the floor. CDI - 2 paddles that were touching towel on floor were taken to 3-compartment sink to be washed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on sandwich cooler doors. Condensate leaking in upright freezer. Dough table in dough prep room is cracked down the middle. Equipment shall be maintained in good repair. Repair/replace listed equipment and do not store uncovered foods near leaking condensate in freezer until it is repaired. 0 pts. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Employee personal items were stored on a wire shelf above the clean towels. Store employee personal items separately where they can not contaminate food, clean linen, clean utensils, or single-use/single-service articles. 0 pts. |