| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Handwashing sink in the dishwashing area did not have any paper towels available.
Each handwashing sink shall be provided with individual, disposable towels.
CDI - Paper towels were provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Repeat
Sticker residue was present on fourteen plastic food containers. Sticker residue was present on six food container lids. Meat slicer had food debris and residue present on it.
Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - All items brought to the three compartment sink for re-cleaning. Meat slicer will be cleaned before next use. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
Queso left over from the previous day was reheating in the steam well had a temperature of 50F at 11:30am, and a temperature of 52F after twenty minutes. Queso would not have met the requirement of reaching 165F within two hours without intervention.
Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and shall not two hours.
CDI - Queso was moved to stove top and was reheated to 165F within two hours. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) - Repeat
Large vat of marinara prepared the day before had a temperature of 48F.
Cooked time/temperature control for safety food shall be cooled: within two hours from 135F to 70F and within a total of six hours from 135F to 41F.
CDI - Marinara was voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - Repeat with improvement
Container holding ready to eat hot dogs had a date of 4/23. PIC stated that date label was inaccurate and that food had been opened on 5/6.
Food shall be discarded if it: exceeds the temperature and time combination (41F or less for no more than 7 days), is in a container or package that does not bear a date or day or is inappropriately marked with a date or day that exceeds the temperature and time combination.
CDI - Food was appropriately labeled. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P) - Repeat
Bottle of cleaner was stored on a prep table and next to the pizza make unit. Degreaser stored on the edge of food prep table and sink.
Poisonous and toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
CDI - Bottle was relocated to area away from food preparation surfaces.
7-102.11 Common Name - Working Containers (Pf) - Repeat with improvement
A spray bottle of degreaser and a squirt bottle of hand soap was unlabeled. Other bottles of cleaning compounds in the establishment were labeled.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
CDI - Degreaser and hand soap were labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - Repeat
Marinara prepared the day before was cooling in a covered, large, deep container and did not meet cooling criteria.
Cooling shall meet time and temperature criteria using one or more of the following methods: placing food in shallow pans, separating the food into smaller thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods.
CDI - Marinara was voluntarily discarded. Discussed cooling methods for marinara with PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple cleaned food storage containers were stacked while still wet. Food container lids were stored in plastic bins that had debris present at the bottom of them.
Clean equipment and utensils shall be stored in a clean location, where they are not exposed to splash, dust and other contamination, and stored in a self-draining position that allows air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Three plastic food container lids were cracked and no longer easily cleanable.
Multi-use food contact surfaces shall be: smooth, and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
CDI - Lids were voluntarily discarded
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repeat with improvement
Gasket on the reach in cooler at the pizza make line and the gasket on the walk in cooler door are tearing and need to be replaced. Standing water is present at the bottom of the reach in cooler at the salad make line.
Equipment shall be maintained in a state of good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - Repeat
Debris and build-up is present in the dishwashing machine. Warewashing sink was also soiled. Per conversation with the person in charge (PIC) the dish machine is cleaned once a week.
A warewashing machine, the compartments of sinks, basins, and other receptacles used for washing and rinsing equipment and utensils shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that equipment performs its intended function; and, if used, at least every 14 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Repeat
Cleaning need to gaskets in salad line reach in cooler, and in the reach in freezer. Cleaning is needed: on the edges and in the corners of the pizza make unit, shelving in salad area reach in cooler, on the green clean dishes shelf, the bottom green shelf used for storing single-service items and on all shelving in the walk in cooler.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C) - Repeat
Drain plug present on the dumpster is damage and does not fulfill the intended purpose.
Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
5-501.113 Covering Receptacles (C)
Dumpster side door was left open.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - Repeat with improvement
Cleaning is needed to the walls by the pizza make unit area, behind the three compartment sink, by the mop sink, and detail cleaning throughout the facility. |