| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. All critical items corrected during inspection by the PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- REPEAT- Observed large dough mixing bowl and spice/dry ingredient containers contaminated with food residue and build-up in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation.
4-602.12 Cooking and Baking Equipment - C -- Observed dried food residue on baking trays in clean storage. All food contact surfaces of baking equipment such as liners and trays must be cleaned at least every 24 hours.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -- Employees stated they wash the pizza cutters daily. Utensils shall be cleaned throughout the day at least every four hours if used with TCS (time/temperature control for safety) food. The utensils were replaced and sent to dish area to be cleaned and sanitized. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- 0 PTS: Observed containers of pizza sauce in the walk-in cooler that need to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the containers were date marked to correct the violation. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C- Spices, breader and flour container not labeled today. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in quat sanitizer solution at 0 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm) between uses. The violation was corrected by remaking the solutions to 200 ppm. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Utensils, lids and containers stored directly on dirty shelves, carts and food debris inside containers. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelves on the bottom of prep tables, racks, walk-in outside cooler and main prep unit. Wheel on make line unit propped up with pizza trays. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the pizza make unit and do not store TCS foods on top unless using ice as a coolant until repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizers, Availability - Pf -- At the time of inspection, no quat sanitizer was prepared. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. The person-in-charge made the sanitizer to correct the violation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Observed heavy build-up of grease on tops, sides, legs, feet, wheels of equipment, impinger, shelving, warmers, refrigeration, carts and racks. Hood filters contain heavy build-up. Clean floors on inside of walk-in refrigeration. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System maintained in good repair - C -- 0 PTS: Observed pipe broken below the prep sink. A plumbing system shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment and baseboards that are heavily soiled throughout. Clean vents and ceiling tiles. Clean grout between tiles in the inside walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Base molding in areas is detached from the wall. FRP behind hand sink is separating at the seam. Replace damaged and missing tiles throughout. Repair ceiling that is peeling in areas. Re-paint wooden shelves in dry stock area. Door jambs need to be re-painted. Physical facilities and attachments shall be maintained in good repair. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C -- Observed a heavy accumulation of grease dripping from the hood and filters. Inside hood and back wall contains grease residues. Ventilation hood systems shall prevent grease or condensation from collecting on equipment, walls, and ceilings. Repair. |