| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) observed several employee drinks sitting on prep table surfaces. Employee drinks to be covered and stored below prep table surfaces. Drinks were moved. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)Towels were needed at hand sink at the beginning of the inspection. Towels were added. |
|
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) observed cheese and pizza meats out of temperature on the pizza prep line. Employee states that the pizza cooler has not been holding temperature. Items in the top were discarded. Temps in the bottom met requirements. Cold holding temperatures to be 41F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) observed pans of chicken salad in walk in with the date of 1/12. Manager states that salad was just made. Correct date was added. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) observed noodles in a cooler drawer wrapped tightly in parchment paper. Observed several pans of chicken salad in walk in out of temperature in plastic pans with lids. You may leave pans uncovered in the walk in until product is cooled properly. Noodles were placed uncovered in a shallow pan and placed in walk in. Chicken salad was uncovered. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) observed numerous wiping towels laying on prep table surfaces. Towels appeared to be dirty and wet. Wiping towels must be clean and dry or stored in a bucket of sanitizer. |
|
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 (C) pizza prep is not holding temperature in the top of the unit. Have unit repaired so that it works properly. Replace any torn gaskets on cooling units. Cutting boards are worn and are no longer easily cleanable, They should be replaced. Replace rusty door under hand wash sink near slicer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) clean drawers and cabinets under slicers. Debris present. Clean drawers in pizza prep food debris present. Clean sides of equipment under hood. Greasy build up present |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) replace broken floor tiles throughout kitchen. Replace drain cover at mop sink. Cover is broken.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors walls and ceiling to be clean throughout kitchen. Clean in hard to reach areas near walls under equipment. Clean flloor in walk in coolers and freezers. Clean storage room so that it is neat and orderly with no storage on the floor. Clean ceiling vents in in storage area and in kitchen. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) obersved employee bags on bottom of prep tables in kitchen. Coats and jackets were laying in storage room. Employees need a designated area for their personal belongings. |