| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C)
Hand signs missing at the hand sinks. Hand washing signs are to be posted at each hand sink. New signs given and posted. CDI.
6-301.12 Hand Drying Provision (Pf)
Towels missing at the hand sink. Towels placed at the hand sink. Hand drying provision is to at each hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Large ice guard on the inside of the ice machine observed with microbial growth along the guard. Ice guard removed, washed, rinsed and sanitized. Large slicer, large canopeners around the tooth area all found in need of cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer and can openers properly washed, rinsed and sanitized. All removed and placed in ware wash to be washed, rinsed and sanitized. Food contact |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Dates found missing on bbq trayed scoops. All dated by PIC. Any food items prepared in the establishment and intended to be held longer than 24 hrs shall be dated with the date of discard or the date of prepared and stored for 7 days. CDI food items were properly date marked.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Food items that have exceeded their date markings are to be discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Times found not indicated on the pizza slices. Times added by PIC. Indicate times for quality control per hunts brother time guidelines.
(B) If time without temperature control is used as the public health
control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial
temperature of 5°C (41°F) or less when removed from cold
holding temperature control, or 57°C (135°F) or greater when
removed from hot holding temperature control; P |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Chemicals found being stored directly above 3-compartment sink. PIC notified. Chemicals in spray bottles placed where no contamination will occur. CDI. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Hair restraint observed not being worn. Wear a hat, visor or hair restraint. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Rusty surfaces observed along the large can opener and along the condiment lid lines. Replace rusty racks. Cutting board at the pizza makeline in need of replacing. Board found worn and not in good repair. Equipment is to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf): A test kit or other device that accurately measures the concertation of sanitizing solutions shall be provided. PIC unable to provide testing strips for sanitizer. PIC notified and advised to obtain testing strips. Repeat violation. V/R
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Warewash surfaces at the 3 comp sink observed in need of cleaning. Ware wash surfaces are to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C):
Clean the cookline equipment, fryers, condiment cooler surfaces, racks, shelves and prep tables. Clean the pizza makeline condiment cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed debris build-up in self-service drink areas and in WIC. PIC notified and advised additional cleaning. Equipment surfaces are to be clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12 Prohibiting a Cross Connection (P) (Pf)
Hose end at the cam wash/mop sink found resting inside the drain. Store in an upright position to prevent a cross connection. Hose removed and placed on nozzle. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C): Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed soiled residue build-up on handwashing sinks in restrooms. PIC notified and advised additional cleaning.
5-501.17 Toilet Room Receptacle, Covered (C): A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed that here was not a covered trashcan in the women's restroom. PIC notified and advised to provide covered trashcan. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris build-up on walls throughout establishment. Clean frp panel surfaces. Clean the floor along wall edges and under equipment surfaces. Clean the cookline floors. Observed debris build-up on floors in WIC, back prep area and restrooms. Observed debris build-up and soiled residue on ceiling tiles and vents located in grill/prep area. PIC notified and advised additional cleaning. Advised to replace ceiling tiles if needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens and single-service and single-use articles are protected from contamination. Observed employee drinks and items being stored throughout food prep area. PIC notified and advised to have employees store drinks/belongings in designated employee area, ideally on bottom shelving of prep area. |