| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Observed plastic item in handsink near 3 compartment sink. Hand sinks need to remain accessible for handwashing.
CDI-Item was removed.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
*Handsink near 3 compartment sink missing handwashing sign.
CDI-Sign provided during last inspection was located. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
*Observed several items where the date window had expired including Italian sausage 02/26. Items with discard date of 02/27 needs to be discarded due to incorrect date labels. Verification required in 3 days.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs for a maximum of seven days. The date of preparation shall be counted as Day 1. Pf
*TCS foods were being incorrectly date marked for 8 days instead of 7 days. This needs to be changed so that new date labels are printed correctly. Chicken bites in reach in cooler were missing date labels. Verification required in 10 days. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Written procedures for TPHC shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. Pf
*Approval letter for holding pizza sauce for an extended period of time was not available at the establishment. Letter needs to be made available during inspections.
CDI-Letter will be emailed to PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*Sanitizer bucket was stored on prep table.
CDI-Bucket was moved. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several sauce bottles in reach in were unlabeled. Bottles need to be labeled. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
Yes |
2-302.11 - Maintenance: Food employees shall keep their fingernails trimmed, filed, and maintained. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf
*Observed employee with painted nails use bare hands to put cheese and chicken on pizza. Employee handling food shall wear gloves or use utensils when preparing food. Discussed with employee that painted nails/artificial nails shall not contact food directly. Verification required in 10 days. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
*Handles of tongs in chicken wings in prep top were contacting food. Ensure utensils in food are stored with handles not in contact with the food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
*Observed torn gaskets in reach in cooler near handsink and walk in cooler. Gaskets need to be replaced. Shelves in reach in cooler with sauces are rusting and need to be repaired/replaced to ensure surface is smooth and easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets in reach ins and walk in have food debris on them and need to be detail cleaned. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
*In walk in cooler, light intensity is 5 foot candles near back due to broken light bulb. Light needs to be repaired. Light intensity in walk in coolers needs to be 10 foot candles. |