| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C) - A clearly visible sign that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees. All hand wash sinks had washing procedure signage, but not a sign stating that employees must wash hands. CDI by providing proper signage today. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Working containers holding food/ingredients that are not easily identifiable, and are removed from their original packages, shall be identified with the common name of the food. Observed containers of parmesan cheese without label. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Employees engaged in food prep were not wearing hair restraints. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens Storing (C) - Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Shelving for drying dishes has significant grease buildup. REPEAT.
*Note that full points may be deducted for future violations. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment components shall be in good repair. Clean utensil storage shelf is beginning to rust/chip along the coating. Tape present on lid of mixer. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) - The temp of the wash solution for manual warewashing shall be maintained at 110F or above unless otherwise specified by the cleaning agent’s manufacturer. Observed wash water in 3 comp sink at 103F (no active warewashing was currently taking place). CDI - PIC drained and refilled sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Nonfood contact surfaces shall be cleaned as often as necessary to preclude accumulation of residues/debris. Cleaning needed of shelving, particularly in walk in cooler and next to dish pit. Bottom of pizza oven present with heavy crumb buildup. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) - A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. Observed several cardboard boxes and some trash on ground in shared dumpster enclosure. Work with other establishments to clean dumpster area.
5-501.113 Covering Receptacles (C) - Receptacles and waste handling units for refuse, recyclables, or returnables shall be kept covered. Observed dumpster open during today's inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be cleaned as often as necessary to keep them clean. Minor cleaning needed underneath equipment and around dough station where flour residue is present.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-Physical facilities shall be maintained in good repair. Tile damaged under 3-comp sink. Repeat. |