| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF): REPEAT: The person in charge was not a certified food protection manager and there were priority violations during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard Analysis and critical control point principles, and the requirements of this Code. CDI: priority factors addressed during inspection, discussion with PIC |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT: The manager on duty was not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
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) Food debris/greasy residue on squeeze bottles, several utensils including red sauce bag holder, large colander, plastic containers. Food contact surfaces shall be clean to sight and touch. CDI - placed at 3 comp sink to be re-washed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pepperoni pizzas in hot holding cabinet 128F - 133F. TIme/temperature control for safety (TCS) food held hot shall be maintained at 135F or above. CDI - PIC discarded the pizzas. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pizza prep cooler is not maintaining foods at 41F or below as required (see temp log), and ambient air temp in the base of the unit was 47F per REHS's minimum registering thermometer. Time/temperature control for safety (TCS) foods held cold shall be maintained at 41F or below. Per PIC, foods were not left in pizza prep cooler over night but were sticked from walk-in cooler at 10:30 am. Food in pizza prep placed on emergency TPHC (Time as a Public Health Control); any remaining at 3:30 (6 hours if maintained under 70F) will be discarded in the trash. Repairman called and on site by end of inspection; CDI - repairman on site by end of inspection, coils cleaned; temp was already decreasing by end of report review. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) -REPEAT: Time was not marked for the pizza sauce in dispenser, sauce cups at cutting table had a sign stating "use by 11 pm 8/26" Variance paperwork was present, but written procedures in-house to explain how sauce is labeled with time were not provided. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (5) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI: PIC discarded sauce cups; it was unknown how long the pizza sauce in the dispenser had been sitting out; it was replaced with a container from the walk-in cooler. Variance allows pizza sauce to be at room temperature up to 12 hours, but times still must be tracked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Pizza prep cooler has ambient air temp of 47F; the only other refrigeration is the walk-in cooler. Equipment for holding cold and hot food shall be sufficient in number and capacity to provide safe food temperatures (41F and below; 135F and above). CDI - repairman on site by end of inspection |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C) The thermometer in the base of the pizza prep cooler was damaged. Cold holding equipment used for time/temperature control for safety (TCS) food shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C): REPEAT employee was slicing a pizza and was not wearing hair restraint, employee was making a pizza without a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) In veggie seasoning and flour containers, scoop handles were buried in the food. 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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Several plastic containers nested together were still wet. Allow dishes to air dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Uncooked bread sticks placed on a baking sheet with used parchment paper. Single-service and single-use articles may not be reused. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Plastic container with rough/scratched interior is no longer easily cleanable/able to be properly sanitized. Multiuse food contact surfaces shall be smooth; free of breaks, open seams, cracks chips, inclusions, pits, and similar imperfections. CDI - PIC discarded container *evaluate all smallwares and discard/replace as needed.* |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - REPEAT - Additional routine cleaning is needed throughout the kitchen to include but not limited to the following: Wire shelving in dry storage areas; speed racks and attached timers; base of dough mixer; shelves underneath prep tables and equipment legs; dunnage racks throughout; etc. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P) The storm drain behind the restaurant has grease buildup/evidence that the mop bucket has been emptied there; this was not observed during the inspection. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system and constructed, maintained, and operated according to law. CDI - discussion with PIC about proper disposal of mop water - use the designated can wash inside the establishment. Storm drains go to surface water/streams etc. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) wooden pallets, old bed frame in shared dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT - The floors and walls need additional cleaning throughout the kitchen; especially in corners, under equipment/tables, and walls at pizza cutting area (food debris and dust). Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT - Repairs are needed for cracked floor tiles throughout (especially grease trap/mop pit); floor tiles coming up from floor in area around three comp sink drain as well. Cinder block wall with bubbling paint in bathroom and dry storage. Re-caulk toilet to floor. Physical facilities shall be maintained in good repair - smooth and easily cleanable. |