| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Need to complete ANSI/ServSafe accredited program. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Operator unable to provide an approved vomit/diarrhea clean-up procedure. Clean-up procedure provided during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Equipment Food contact surfaces and utensils shall be cleaned to sight and touch. Observed Ice machine with buildup of pink slime and mold CDI ice machine was cleaned and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold holding shall be maintained at 41F or below. Noted all items in the pizza cooler were being held cold temping between 44-50F. CDI, all items were moved to walk-in refrigerator to cool to 41F or below. Maintenance was contacted and came during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)working containers holding food or food ingredients that are removed from their original packages must be labeled with the common name of the food, unless the food is readily recognizable, such as dry pasta. During the inspection, EHS observed that items like green peppers and onions in the reach-in cooler were stored in chili containers. Need to label containers with common name of food inside. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Observed a presence of flies in the facility. Department noted air curtains under repair. Department advised additional treatment and repair of air curtains. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed chicken and potatoes stored on the floor in the walk-in refrigerator. Noted food stored on floor in walk-in freezer and in the dry storage area. Foods shall be stored at least 6 inches off of the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C) Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Noted wet wiping clothes not stored in sanitizer solution during inspection. Wiping clothes shall be stored in a bucket of sanitizer between uses. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) equipment shall be maintained in good repair and proper adjustment. Noted door on the walk-in cooler required repair. Need to replace light on hood. Need to repair/replace gaskets on refrigeration units where needed.
4-204.17 Ice Units, Separation of Drains (C) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Nonfood-contact surfaces shall be cleaned at a frequency necessary to prelude soil accumulation. Need to clean equipment through establishment to include hot holding units, shelving,and refrigeration units, and pizza baking pans throughout establishment. Need to clean fans in walk-in refrigerator of dust accumulation. Need to clean hood above fryers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Need to clean floors, walls, and ceilings throughout establishment to include under and behind equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens and single service and single use articles are protected from contamination. Observed employee drinks being stored above and next to single service pizza boxes. |