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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. The preparation sink was soiled with old food debris inside of the Vat and meat slicer was soiled behind the blade. Pic cleaned the preparation sink out and the meat slicer.. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food shall be protected from contamination by storing the food: with a closed lid or if bagged shall be closed up.. |
|
47
|
1
|
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 shall be maintained in a state of repair and condition that meets Food Code requirements. The main door hing was completely broken off.
4-501.12 Cutting Surfaces (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. The cutting boards on located at on the display cooler appear to be worn. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
A ware washing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils, raw foods or laundering wiping cloths; shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment. The 3 compartment sink was soiled with food debris and build inside the vat, on the drain boards and back splash..
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
Appropriate sanitizer shall be on hand and available at all times. There no sanitizer made or present during the initial phases of the inspection. Pic made some sanitizer |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The outside of the compact oven was soiled with buildup and the outside of the preparation sink was soiled with buildup. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The floors, floor drain were soiled with food debris and build up.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
The premises shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. There was an oven stored on the floor that was not workable. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
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.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands and to any exposed food. There was an employees drinking a red bull behind the counter prep line. There was a half eaten pizza hut box stored on the preparation sink drain board. Pic removed the unauthorized item. |
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