| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
Person-in-charge during operating hours must have approved ANSI food safety manager training.
2-101.11 - Assignment: PIC shall be present during all hours of operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
All managers shall be certified by an accredited program. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
At the time of inspection, the handwashing sink for kitchen did not have paper towels. Make sure paper towels are available for use at all times.
CDI: Employee provided paper towels at handwashing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
In the bottom of the pizza topping station, eggs were stored over precooked sausage. Ensure that eggs are stored below ready to eat foods to prevent contamination.
CDI: rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
No sanitizer buckets made at the time of inspection. No sanitizer at the time of inspection.
Clean Dishes/utensils on surfaces that have not been sanitized.
CDI: Bleach provided during inspection.
Surfaces shall be sanitized by an approved sanitizer - chlorine (bleach), quat, iodine, or any other maufacture approved sanitizer. Fabuloso is not a sanitizer - Clorox wipes are not a sanitizer, multiple chemicals out but none are an actual sanitizer. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
TCS foods held more than 24 hrs must be date marked.
Observed hamburgers in the bottom of the pizza topping station that were not date marked. Ensure that all cooked meats are date marked.
CDI: Employee wrote the date on the hamburgers. |
|
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)
Pizza and chicken on the hot bar - time needed for control per hunts policy.
There are clock times on the back of boxes - use these times to track how long food has been available to serve.
CDI: time started. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Observed cleaning products on the three compartment sink next to dishes. Chemicals should be stored separate from food products.
CDI: Moved products |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests (Pf)
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Multiple insects observed in the window sill of cook room - inside macaroni and other items.
Insects shall be controlled to a point where they are not in the food to be consumed by customers.
Flies throughout - Ensure measures are being taken to prevent flie population.
CDI: Bugs removed. Spraying for bugs. Discussed pest control plan. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Multiple bags of food open in the freezer. Pepperoni observed open in the freezer - keep covered at all times. Sausages in the small deli cooler were opened and not sealed shut - ensure food is protected at all times. Multiple different food items open (lettuce, tomatoes, chili, etc) and exposed in the coca cola refrigerator - all food shall be protected from contamination. Employees food shall be kept where it cannot contaminate restaurant food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths must be stored in sanitizer.
Wet wiping cloths observed in the 3 compartment sink. There is no sanitizer buckets made and there is no sanitizer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Ensure that chicken and pizza boxes are kept turned down to prevent contamination. All single service items were face up. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No test strips during time of inspection. If using bleach purchase Chlorine test strips.
There was no sanitizer at the time of the inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Inside each cooler and the freezer needs to be deep cleaned - large amount of cheese, crumbs, and debris have built up in the bottom of the coolers.
The shelves covered in aluminum foil shall be removed and the surfaces underneath shall be easily cleanable. Do not use Aluminum foil as a prep surface.
Bottom of oven needs to be taken apart and crumbs removed - ensure equipment is being cleaned regularly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C)
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Ensure that all walls are wipeable and easily cleanable - walls in the cook room need a concave edge and need to be sealed so they are easily cleanable.
Floor is pieced together by different types of flooring - does not sit flush - is not easily cleanable.
Items around outside of building - keep outdoor area clean to prevent pests.
6-501.12 Cleaning, Frequency and Restrictions (C)
Cobwebs located in numerous areas - one on the suppression system in the cook room, multiple beside the small pizza oven. Keep walls clean to prevent contamination. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee personal items in the coca cooler freezer. Make sure that employees have designated areas for their personal belongings.
CDI: Employee removed items during the inspection.
4-202.18 Ventilation Hood Systems, Filters (C)
The hood system is missing its filters and vents - ensure these are in place to prevent drip back. Observed grease drip back during inspection. |