| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's class for managers. No serve safe certified food protection manager present during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee washing hands while wearing single use gloves to perform more food preparation activities. Employee was stopped during the inspection and was asked to wash his hands during the inspection after discarding his gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ensure that food service employees are storing foods according to their final cook temperatures. Observed raw chicken wings stored above ready to eat foods inside of walk in cooler. |
|
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
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed food contact surfaces with buildup left attached to pans and plastic containers from previous uses. Equipment was moved to 3 comp sink to be washed, rinsed, and sanitized again.
Observed employee washing dishes with the process of sanitizing dishes before washing and rinsing. Food service employee was the correct way to wash dishes. Dishes were removed to be washed, rinsed, and sanitized again. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in hot holding equipment at a temperature of 130F. Marinara sauce was reheated during the inspection to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of reach in unit such as boneless wings, spaghetti, penne pasta, and lasagna at temperatures ranges of 45-46F most likely due to unit not making a good seal . Foods were discarded during the inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked pizza and prep unit being held on TPHC. Establishment did not possess written procedures. PIC was instructed on the proper use of TPHC and will be emailed a TPHC template to post in food prep area. Observed food service employee change pans with foods that were suppose to be on TPHC instead of discard. Discarded during the inspection. |
|
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 sausage and meat balls cooling on a sheet pan at room temperature. Both of which were at around 76F. Items were moved to walk in cooler. Manager stated the foods have only been there an hour. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are being stored in a protected manner. Observed single service items left open -ended during inspection. Protect these items either with proper coverage or by inverting. Inverted during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in some reach in units. Manager aware and is in the process of ordering gasket channels to replace torn gaskets. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment did not have any chlorox sanitation strips. Verification visit will be conducted within 10 days to ensure that food establishment is able to test concentration of chlorine sanitizer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom. Provided a covered trash to allow discarding of feminine hygiene products. |