| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
*Observed multiple priority and priority foundation violations. The PIC was not a CFPM. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
*The PIC has not obtained a certification for CFPM. Obtain the certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf
*The PIC could not provide the knowledge for when not to come to work and could not provide a written procedure for employee health. CDI Employee Health Policy is provided to the PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*No written procedure was provided at the time of the inspection. CDI Written procedure was provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Observed that the cutting board in front of the pizza oven was dirty and black. The mixing bowl had flour a dried dough mix stuck on the inside of the bowl. CDI the mixer bowl and cutting board were discussed a that they need to be wash rinsed and sanitized. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P
Observed a container of meatballs and sauce that was placed in a warmer the meatballs was 80F degrees. CDI the container of the meatballs was placed in the oven to reheat properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Observed items over 41F in prep top across from pizza oven and prep reach. The walk-in cooler is broken. CDI TCS items like pizza sauce, mushrooms, and hamburger was voluntarily discarded. The cheese and large container of pizza sauce was portioned in smaller containers and placed in the freezer to cool. The working food will be placed on TPHC.
10 day verification to check equipment or time procedures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*Small containers of cheese and sliced turkey, ham, sliced tomatoes in the pizza prep and prep unit was not dated. CDI - PIC dated accordingly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods: 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
*The walk-in cooler is broken and the pizza prep unit is not working properly to cool or cold hold food to 41F degrees. Verification on the pizza prep and walk-in cooler will be in 10 days.
Cool TCS foods with the ice baths or the freezer. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta. *Several containers of salt, flour, oils, water, etc. throughout. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. *Single-use dressing containers being used to scoop T. sauce, sugar, salt, etc. that does not have handle. Ensure scoops used have handles and that single use is not reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *Racks in walk in have excessive rust and are in poor condition - bowing in middle - repair or replace equipment as needed. Prep unit across pizza oven not holding 41F at beginning of inspection - adding ice to items in unit and TPHC discussed. PIC indicated WIC and WIF is not functioning. Cracked/broken/melted plastic containers. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. *Detail clean racks inside sandwich prep unit. Detail clean outside/top of the pizza dough roller. Detail clean under grill and sides of fryers grease accumulating. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
*The side door of the dumpster was open at the time of the inspection. CDI-dumpster side door shut. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Clean floors around/behind cooking equipment (especially drink service area) and walls behind grill and beside pizza oven. Detail clean floors of walk in freezer. Several ceiling tiles & vents observed dust accumulation.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Wall damage in bathroom and wall where prep table is near hand sink in kitchen. Rust forming on ceiling grids holding tiles. |