| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf - Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, or the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation.
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf - Observed a non-employee enter the kitchen used the employee bathroom and exit the kitchen. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No certified food protection manager (CFPM) present during inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program. A CFPM shall be present during all operating hours. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - One food employee washed hands and then re-contaminated hands by turning off faucet with a bare hand. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and aingle-use articles (E) After handling soiled equipment or utensils. (Employee rewashed hands, education provided). |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf - Back handwash sink was being used to hold wiping clothes. A handwashing sink shall not be used for any other purpose than handwashing. (CDI - Wiping clothes were moved, education provided) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Quat sanitizer in the 3-comp sink was being held below 150/200ppm. Sanitizer shall be prepared between 150/200 and 400ppm quat. (VR - Sanitizer was remade to 200ppm) ** I will return in 3 days to verify that the sanitizer is working properly. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean dishes were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean utensils were being stored in dirty bins above 3-comp sink. Clean utensils, linens, equipment, and single-use/service items shall be stored in a clean, dry location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing - C - Back handwash sink is not properly sealed to the wall and it is causing a leak. Handwash sinks needs to be properly sealed back to the wall. Equipment that is fixed because it is not easily moveable shall be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed two cracked/broken containers. Utensils shall be maintained in good repair. |
|
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 - Equipment handles throughout, under and around equipment, computer keyboards above pizza prep, pizza racks, and the vents inside of the walk in need general cleaning. Non food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Back handwash sink is leaking from pipes below due to sink not being properly sealed to the wall. Plumbing system shall be maintained in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures - C - Front handwash sink needs general cleaning due to food and debris build up. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - C - Dumpster doors was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed when not in constant use. |