|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces used for marinara bins and plastic containers with build up left attached. Containers were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Items placed in secondary containers shall be labeled with the common name of its contents. Observed some items including oil, flour and grated parmesan cheese without labels present. CDI- PIC labeled these items during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked tightly on air drying shelves. Food establishment shall implement pyramid stacking method to help combat air drying issues. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available present in the facility to test sanitizer concentration. A verification visit will be conducted to ensure that test strips are available. |
|
49
|
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. Gasket channels in pizza cooler has build up left attached. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair Floors need additional cleaning throughout the facility. Ceiling in the oven area needs additional cleaning. Recommend a higher cleaning frequency. |
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