| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
PIC could not provide evidence of an employee health policy/agreement. When asked, the PIC was aware to exclude an employee that became sick in the event of vomiting or diarrhea and when an employee could return back to work. CDI-by providing PIC with an Employee Health Agreement Form. 2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict - P |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
The food establishment could not provide and will need to implement a Vomit & Diarrheal Clean-Up Plan. CDI-Paperwork provided and discussed with the PIC during the inspection. 2-501.11 Clean-up of Vomiting and Diarrheal Event - PF |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed recently prepared pizza sauce in a large plastic container not cooling quickly enough located inside the walk-in cooler. The sauce was reading 68F at 10:55am and was reading 64F at 12 noon. TCS food prepared from ingredients at ambient temperature shall be cooled to 41F or less within 4 hours. CDI-by splitting into smaller portions, stirring, adding ice, uncovered and back into the walk-in cooler to quickly cool. Product was reading >41F by 1:30pm. 3-501.14(B) Cooling - P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed a bag of cut lettuce stacked on top of food items in the top section of the prep cooler and reading 51F. Employee said it was pulled from the walk-in cooler about 2 hours ago before being placed into the prep cooler. TCS food shall be held cold at 41F or less. CDI-by voluntary disposal by the PIC. 3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding - P |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
Observed spray bottles of quaternary ammonia sanitizer solution reading too strong. Must maintain at 200-400ppm or per manufacturers use directions. CDI-by PIC refilling to proper strength. 7-204.11 Sanitizers, Criteria-Chemicals - P Observed spray bottles labeled "Table Cleaner" but needs be labeled with a common name such as "Disinfectant Cleaner." Must be clearly and properly labeled with a common name. CDI-by properly labeling as "Disinfectant Table Cleaner." 7-102.11 Common Name-Working Containers - PF |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed recently pizza sauce tightly covered in a large plastic container reading 68F. Proper cooling methods should be used such as using shallow pans, separating in the smaller portions, stirring, ice bath, using metal containers, using rapid cooling equipment or other effective methods. CDI-by adding ice, stirring, splitting into smaller portions and uncovered while inside the walk-in cooler. 3-501.15 (A) Cooling Methods - PF |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed a food employees wearing bracelet and wrist watch while working with food. Except for a plain ring, food employees shall not wear jewelry including medical information jewelry on the hands and arms when working with food. Correct as required. 2-303.11 Prohibition-Jewelry - C |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed in-use tongs being stored on oven handles. Must store in-use utensils on a surface that is cleaned and sanitized often as specified under 4-602.11 & 4-702.11. Correct as required. 3-304.12(C) In-Use Utensils, Between-Use Storage - C |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observed clean utensils being stored on soiled/dirty shelving located above the 3 comp. sink. Must keep cleaned utensils, cleaned equipment stored at least 6 inches above the floor, in a clean, dry location and not exposed to splash, dust or other contamination and covered or inverted. Clean shelving as required. 4-903.11 (A)(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
The dish soap and sanitizer dispenser located above the 3 comp. sink is not operating properly and currently not in-use. PIC plans to have repaired and is currently manually preparing dish soap and sanitizer for the warewashing sink. Repair as needed. 4-501.11(A) Good Repair and Proper Adjustment-Equipment - C |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Observed non-food contact surfaces soiled/dusty including some shelving, top of dish machine and hood vents. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed dumpster plug missing. Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place. Provide plug as required. 5-501.114 Using Drain Plugs - C |