| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14: Observed employee wash hands and turn faucet off without a barrier. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P CDI: EHS educated and employee rewashed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12: Observed no paper towels at handsink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf CDI: Employee provided paper towels. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16: Observed the following items above 41 F in pizza prep top: mushrooms (45 F), beef (48 F), pepperoni (44 F), and ham (44 F). Maintain TCS foods in cold holding at 41F or less. P CDI: PIC voluntarily discarded beef. PIC moved other items to RIC. See #33. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18: Observed cheese sauce without a date label and employees were unsure when it was prepped. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded.
3-501.17: Observed wings in WIC prepped the day before without a date label. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf CDI: PIC added correct date label. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B)(3): Observed items in hotbox without a TPHC label. The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf CDI: Employee added time labels.
3-501.19(A)(1): Establishment could not provide written procedures at time of inspection. Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. Pf A VERIFICATION WILLBE MADE WITHIN 10 DAYS. EHS will provide another copy of procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11: Observed food in prep top at 45 to 48F. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf
VERIFICATION WITHIN 10 DAYS |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12: Observed several squeeze bottles and shakers without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112: Observed heavy build up of dead flies on fly strip. Pests, including dead or trapped birds, insects, rodents, and other problems, must be regularly removed from control devices and premises to avoid accumulation, decomposition, or pest attraction. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11: Observed bags of pizza flour stored on the floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11: Observed food employees without hair restraint. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12: Observed handle of utensil stored in pizza sauce. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11: Observed box of paper towels stored on the floor under hand sink. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11: Observed the following torn gasket on lowboy RIC, peeling paint/ rust on racks in lowboy RIC, missing/broken lid to prep top, and rusted legs on prep sink. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13: Observed the following: soiled gaskets, debris in bottom of lowboy RIC, build up on all wire racks throughout establishment, build up inside hot box, soil build up on dish racks. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15: Observed leak at 3 comp sink and prep sink. Observed loose faucet fixture at back handsink. PLUMBING SYSTEM maintained in good repair. C |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11: Observed the following: damaged floor near mop sink and back door and coving separating from wall at dish rack. Physical facilities shall be maintained in good repair.
6-501.12: Observed dust build up on ceiling and wall/floor cleaning needed around oven. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.16: Observed mops stored mop head up. After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11: Observed lighting below 10 ft candles in WIC. In walk-in refrigerator units and dry storage spaces, the light intensity must be at least 10-foot candles.
6-501.110: Observed employee belongings stored on prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |