| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of dumping food at both hand sinks. CDI- Hand sink basins sanitized, EHS advises on proper hand sink usage. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with encrusted debris and multiple dishes stored as clean with visible food residue. CDI- PIC moves dishes to sink for re-cleaning. REPEAT. (-3) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers on prep top at 92F, hotdogs at 82F, and crinkle-cut french fries in warmer box below 135F. CDI- Fries, hot dogs, and burgers disposed of- will be placed on TPHC going forward. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo in fliptop 1, cheese inside WIC, at pizza fliptop, and inside pizza lowboy above 41F. Cooked spinnach in lowboy 2 also observed at 49F.
Ambient temperature in WIC observed between 45F-54F, unable to hold or cool TCS items. Facility voluntarily closes Sbarro portion of operation and will only offer hot dogs, hamburgers, and fries via Nathans, until WIC is repaired. Items for Nathan’s were holding properly in the WIF and at the Nathans area lowboy and fliptop. Mayo was voluntarily disposed of. 3 Day VR Required. REPEAT. (-3) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed no labels on TCS food inside fliptop 1 or lowboy. CDI- Items prepped today are dated, items with unknown prep date discarded. REPEAT. (-3) |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no labels or use of white board for tracking items on TPHC. CDI- Items not labeled for time voluntarily disposed of. REPEAT. (-3) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical in spray bottle at hand sink. CDI- Chemical labeled as glass cleaner. (-0) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC ambient temperature above 41F- facility not able to hold or cool cheese for pizza portion of operation without. CDI- Pizza service voluntarily ceased until WIC is repaired. TCS items above 41F inside WIC voluntarily disposed of. (-0) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed unprotected single use straws behind French fry warmer and opened packages of single service trays without protection from contamination for food contact portion. CDI- Single serve items turned to protect food contact side from contamination. EHS advises a lid should be used for straws which are not individually wrapped. REPEAT. (-.05) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of lowboys, microwave, and drink mixer with food debris. Increased cleaning frequency is recommended. REPEAT. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 significant debris build up on paper towel dispenser attachment at hand sink, as well as under equipment and in corners. Increased cleaning frequency is recommended. REPEAT. (-1) |