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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) None of the employees had a Food Safety Manager Certification.
The person in charge shall be a certified food protection manager who has shown proficiency of required information thorough passing a test that is part of an accredited program. ((C)) |
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6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drinks and personal items were found on prep tables and areas where clean equipment and food is prepped or stored. Reminder to locate a place for employee personal items where they cannot contaminate food or clean equipment (lower shelving units of prep tables, separate tables, etc.).
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
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)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several food items did not have a prep date marked on the container. Ready to eat foods that are opened or prepared shall be marked with a prep date if they are held for more than 24 hours. Ex: Deli meats, pizza toppings, salads, cut lettuce, cut tomatos, etc. CDI: Employees were told to either mark the containers with the prep date or to purchase a dry erase board for documenting dates for ready to eat food items.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) A container of chemicals, sprays and other toxic items was stored on a shelving unit above the prep sink. Ensure that toxic chemicals or other items that are not related to the food service facility are located in areas where they can not contaminate food, equipment, single service items, etc. CDI: The container of items was moved to a lower shelf that was not above anything.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Some of the pieces of equipment on the clean storage rack were stacked together wet. Ensure that dishes and equipment are properly air dried before stacking them on the shelf.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single service pizza boxes, food storage items, napkins, foods, etc. need to be stored on shelving and off of the floor to permit cleaning.
(A) Cleaned equipment, utensils, laundered linens, and single use articles shall be stored: (1) in a clean, dry location (2) where they are not exposed to splash, dust or other contamination and (3) At least 6 inches off of the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair and condition.
-Gaskets need to be replaced on the flip top cooler.
-Dispose of plastic containers that have broken or are in poor repair and not easily cleanable.
(A) Equipment shall be maintained in good repair and condition.
4-501.12 Cutting Surfaces (C) The cutting board on the pizza flip top cooler has deep scratching and needs to be resurfaced or replaced to keep it easily cleanable.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. ((C))
-Clean shelving inside of reach in coolers, clean the inside bottoms of all reach in coolers and reach in freezer.
-Clean out the water from the steam table on a regular basis, the water is dirty and the surfaces of the steam need to be cleaned.
-Clean prep tables, shelving units, and top of oven/fan on top of oven.
-Clean, sanitize and wrap up extra equipment that has not been used in a while so it does not accumulate debris and other reside on clean equipment racks, or wash equipment frequently to ensure it does not accumulate residues.
-Clean the upper portion of the flip top cooler under containers where food has spilt.
-Remove excess equipment or items that are not used in the facility. These items are accumulating debris and food residue and take up space where other items can be stored.
(C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C)
6-501.19 Closing Toilet Room Doors (C)
The employee bathroom is missing the self-closer and needs to have one reattached so it self-closes.
Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed. |
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55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 (A) Physical facilities
-Floors in the facility and the walk in cooler, under larger equipment and under shelving units around the facility, especially in the back room need to be cleaned.
-Clean the ventilation system above the pizza oven.
(A) Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
-Flooring is missing in the back dry stock room near the mop sink. Replace these tiles and in any other areas so the floors are maintained smooth and easily cleanable.
-Patch the holes in the employee bathroom door to maintain this space smooth and easily cleanable.
Physical facilities shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) The light in the walk in cooler is a red/purple hue and is not bright enough to see foods on shelving units or to see the debris accumulated on the trays holding the containers of uncooked wings. Switch to a white or like led color that provides 10 FC of lighting.
The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; |
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