| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar utensil soaking in handsink at bar. CDI: Item removed from handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink across from dish machine in pizza area. CDI: papertowels provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in bowling and pizza areas with pink and black build up on chute. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso at 95F right at 2 hours from cooling. CDI: Product rapidly reheated within 10 min to 165F and properly cooled to 41F by end of inspection.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce cooling at a rate of .06F/min. CDI: Stirring was added to the cooling process. Product cooling at proper rate by end of inspeciton. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico from 10/25 in prep top and reach in cooler. CDI: Product voluntarily discarded. Observed turkey with no date mark. CDI: Turkey labeled. Observed steak and chicken with no date, only a day dot and for saturday, when product was prepared today. CDI: Day dot changed to today. Observed wings date marked 11/2 the day of placing in container, instead of 11/1, the day of cooking. CDI: Wings labeled properly. |
|
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 no written procedures for pizzas. Observed not all pizzas were marked. CDI: Items properly marked and TPHC procedures filled out during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bulk chemicals stored over paper products in bowling area storage. |
|
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 pizza sauce cooling in large plastic containers while covered. Observed queso cooling in walk in a pan with no stirring. CDI: Pizza sauce placed in shallow pans and stirred. Queso divided into two batches, placed on ice, and stirred. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on side of dump sink. |
|
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, dry location and at least 6 inches off the floor. Observed employee bags stored on boxes of single service plates. Facility has lockers for employee items. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed severely damaged walls in dry storage area. |