| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing hands then proceeding to turn faucet handles off with bare hands. CDI. Employee was educated about turning off faucets with paper towels or other approved methods. CDI. Employee rewashed hands properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several plastic containers and utensils observed with heavy grease residue. CDI. Dishes sent to be rewashed.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed at three compartment sink at 50 ppm. Tube was observed not pulling sanitizer properly. CDI. Sanitizer was mixed manually and properly reading at 200 ppm. Inspector will return within ten days to ensure sanitizer is dispensing properly. |
|
22
|
1
|
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 Facility has extended time control for pizza sauce in large container left out for 12 hours but is keeping container in cooler overnight if not used. Sauce must be discarded after 12 hour hold time per procedures. CDI. Sauce was discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled containers of flour, Italian seasoning, cornmeal, and liquid garlic butter spread observed in kitchen. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer observed in wiping cloth buckets at 50 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several containers observed stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Ceiling tiles above pizza oven observed heavily heat damaged, sink observed with leaking, second water heating not properly functioning, and shelving observed rusted. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving throughout facility, vents above three compartment sink, and inside of reach-in coolers/gaskets observed with debris and grease. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids and doors on both outside dumpsters observed open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls observed with build up. |