| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. ***Observed multiple priority and priority foundation violations during the inspection and no certified food protection manager. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. ***There was no certified food protection manager available during the inspection. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11 - Preventing Contamination from Hands: Allowed to barehand pizzas that are cooked over 145F if the following is met: (e) Proper fingernail maintenance (f) No jewelry. ***Employee was assembling pizzas with a bracelet on. CDI, employee removed jewelry and washed hands at the hand washing sink before continuing to assemble pizzas. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf ***Observed multiple utensils with some food debris in the drying basket. CDI, utensils were placed at the 3-compartment sink to be washed, rinsed and sanitized. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41oF or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P ***Pizza sauce that cooling in a large container in the walk-in cooler was 64F at 2:15pm and 64F at 2:39pm. Pizza sauce in small cups in the walk-in cooler was 46F at 2:15pm and 46F at 2:39pm. CDI, the large sauce containers were opened and the small cups were placed where the cold air was moving towards them versus sitting at the walk-in cooler door. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***Pizza sauce was cooling with the lids closed, placed close to the walk-in cooler door that is being opened frequently. CDI, sauces were moved and lids were opened for proper cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ***Multiple working containers were not labeled such as flour and baking soda. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. ***Observed employees wearing bracelets and watches while prepping food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***Multiple gaskets throughout the establishment are no longer in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The racks throughout the establishment have residue buildup on them such as the prep pizza rack, clean dish rack and the rolling racks in the walk-in cooler. The gaskets in the walk-in cooler and the flip-top reach-in are soiled. The vents on the hot hold units have an accumulation of dust. The hood over the oven is soiled. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-402.13 Conveying Sewage. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. P ***PIC stated the mop water was dumped in the parking lot. CDI, told PIC to ensure that mop water is getting dumped in the mop sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***The walls throughout the facility have debris and buildup on them. There are multiple floor tiles broke at the 3-compartment sink area. The wall behind the 3-compartment sink is no longer cleanable. Observed multiple ceiling tiles not in good repair/ coved with dust.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. ***Broken equipment is stored beside of the dry storage rack. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. ***Areas in the walk-in cooler are reading at 3.6 ftc.
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. ***Observed multiple phones being stored over the flip top unit. |