|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager
Observed the PIC did not have a food protection manager certificate. (A) 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. Repeat. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed working containers of baking soda, crust seasoning, and breadcrumbs that were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed employee drinks being stored on food prep storage. Protect food from contamination sources not specifically noted by code.
3-305.11 - Food Storage: Observed a case of mushrooms on the floor of across from the pizza prep station. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. This is a repeat, however, it was better than the last inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed wet nesting of cleaned ware items on the clean ware racks. Air dry equipment and utensils after cleaning and sanitizing. Repeat. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Observed spizza boxes being stored in a manner that allowed for contamination. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed that the sauce machine was not in good repair. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that hot holding units and the gaskets of the walk in cooler needed to be cleaned. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Observed that the floor drain in the dish washing area, was not covered. PHYSICAL FACILITIES shall be maintained in good repair. Repeat. |
|