|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Person in charge shall be a certified food protection manager having completed an ANSI accredited food protection course for managers. Managers doesn't have serve safe certification present at the store. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12 Cleaning Procedure - P Observed an employee rinse hands, apply soap, rub hands together around 5 seconds before rinsing. Ensure that hands are rubbed together for at least 10-15 seconds to effectively wash hands.
2-301.14 When to Wash - P Ensure that team members are using a paper towel to turn off faucet to avoid recontamination of hands. Manager will correct through education. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a hand sink missing paper towel to accomplish hand drying provision. Manager corrected during the inspection. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the back room by dish area and black storage shelves. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee missing hat or hair net slicing pizza. Another employee preparing pizza without beach guard present. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in quat chemical sanitizer at a concentration range of 100 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ENsure that cleaned utensils and squeeze bottles are stored in containers that are clean to sight and touch, free of debris. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy debris found on racks and equipment in kitchen area. Clean exterior of pizza oven, prep stations, and dough machine in kitchen area. |
|