| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad prep make table holding TCS foods > 41F (see temp chart). CDI: all TCS items were removed and placed inside the walk-in cooler to rapid chill. Unit was turned down to colder setting.
Compliance visit will be conducted in 10 days to follow-up on cooler. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures in place for items being held on time including pizza, Stromboli, and garlic and oil mixture. CDI: Time procedure template reviewed and e-mailed to PIC to fill out. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory on menu missing disclosure and full reminder statement for eggs in Caesar salad dressing. CDI: consumer advisory was added correctly to the menu by owner on site. |
|
28
|
0.50
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P. Observed raw eggs being used in Caesar dressing. CDI: owner stated that she would purchase pasteurized eggs and discontinue using raw eggs on menu. Raw eggs to be discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles, large flour bin, and a container of salt not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of flour stored directly on the floor in back dough prep room. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths stored on prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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. Observed portioned small cups stored inside pickled veggie in salad prep cooler and Semolina bin at back dough prep area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed only one non compliant item (replace torn gaskets on salad prep cooler) left to complete on transitional. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal food items stored with customer food inside walk-in cooler. Observed cell phone stored on shelf above 3-comp sink in dough prep room. |