| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 - Demonstration (PF)
The Person in Charge (PIC) was unable to demonstrate adequate knowledge of food safety principles as required by the Food Code. This includes, but is not limited to, proper holding temperatures, sanitization procedures, handwashing, and prevention of cross-contamination.
The PIC shall demonstrate knowledge by complying with the Code, responding correctly to food safety questions, and correctly identifying critical control points and foodborne illness prevention methods.
The PIC was provided with on-site education during the inspection. It is recommended that management ensure the PIC receives additional food safety training to meet regulatory requirements. Consider formal food safety certification training for the Person in Charge to ensure ongoing compliance and effective oversight of food safety practices. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
At the time of inspection, staff were unable to provide documentation of a Certified Food Protection Manager (CFPM).
At least one employee with supervisory and management responsibility shall be a Certified Food Protection Manager through an ANSI-accredited program and shall be present during all hours of operation.
Ensure that the designated Person in Charge obtains CFPM certification through an ANSI-accredited program and maintains documentation onsite. This will support food safety oversight and regulatory compliance. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Multiple instances of improper hand hygiene were observed:
- A member of management was seen taking customer orders, then returning to handle and package cooked food from the oven without washing hands.
- Another food employee was observed handling salad ingredients with bare hands and did not wash hands before or after donning gloves.
- The same employee was also seen exiting the establishment and returning to the kitchen to assemble pizza boxes without first washing hands.
Food employees shall wash their hands after engaging in any activity that may result in contamination, including but not limited to handling money, touching unclean surfaces, donning or changing gloves, and returning from outside the facility. All food employees shall be retrained on proper handwashing procedures and the critical points when handwashing is required to prevent cross-contamination and ensure food safety.
Environmental Health Specialist (EHS) provided management with detailed education on the importance and frequency of proper handwashing. During the inspection, management began practicing appropriate hand hygiene and instructed the other food employee to do the same. CDI |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)
A food employee was observed cutting lettuce and preparing a salad-both ready-to-eat food items-using bare hands.
Food employees may not contact exposed, ready-to-eat (RTE) food with bare hands. Suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment shall be used to prevent contamination.
Environmental Health Specialist (EHS) educated the food employee and management on the difference between handling raw dough (e.g., pizza preparation) and handling ready-to-eat items such as salads. The improperly handled lettuce and salad were voluntarily discarded. The employee then donned gloves and used proper handling procedures to prepare a replacement salad. Reinforce training for all food employees on proper handling of RTE foods and the prohibition of bare hand contact to ensure ongoing compliance and food safety. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C)
The hot water at the handwashing sink in the restroom was measured at a maximum temperature of 90°F.
A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Precooked chicken wings were observed stored in a deep container inside the salad prep unit. Temperature readings showed that the top portion of the wings measured between 46°F-48°F, while the bottom portion was at 41°F. This indicates improper cold holding due to the depth and volume of the product in the container.
Time/Temperature Control for Safety (TCS) foods shall be maintained at 41°F or below to prevent the growth of harmful bacteria.
Cooling shall be accomplished by: (1) Placing the FOOD in shallow pans; or (2) Separating the FOOD into smaller or thinner portions.
EHS advised management to store thinner portions in the container to ensure uniform cooling.
Management stated that two bags of chicken wings are typically stored in the tub. It was mutually agreed that only one bag shall be stored per container moving forward to maintain proper cold holding temperatures. The container was divided during the inspection to achieve compliance. CDI |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
COMMENT
2-402.11 Effectiveness - Hair Restraints (C)
At the start of the inspection, management was observed handling food without wearing a hair restraint.
Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints where applicable. These must be designed and worn to effectively prevent hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service or single-use articles.
Without notification, management immediately placed on a visor to comply with hair restraint requirements. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
COMMENT
3-304.14 Wiping Cloths, Use Limitations (C)
Blue wiping cloths were observed stored in a green detergent solution between uses.
Wiping cloths in use for cleaning counters and equipment surfaces shall be held in a chemical sanitizer solution of appropriate concentration between uses-not in a detergent solution. This ensures that surfaces are sanitized and not simply cleaned. Management was advised to store in-use wiping cloths in an approved sanitizer solution. Ensure staff are trained on the correct preparation and use of sanitizer solutions for storing wiping cloths, and monitor sanitizer concentration regularly using appropriate test strips. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A package of pizza boxes was observed stored directly on the floor in front of the employee area. Additionally, a refrigeration rack was observed stored directly on the floor in the storage room. Tissue was observed stored outside of the designated tissue dispenser in the restroom.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
- In a clean, dry location;
- Where they are not exposed to splash, dust, or other contamination; and
- At least 6 inches off the floor to protect from contamination and allow for proper cleaning of the floor area.
Ensure all single-use items and equipment are stored at least 6 inches off the floor and in designated clean, dry areas. EHS advised management to elevate both the pizza boxes and the refrigeration rack to meet the minimum height requirement. Management was informed of proper storage practices to prevent potential contamination. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The following equipment was observed in disrepair and shall be repaired or replaced to ensure proper function and cleanliness:
- Torn door gaskets on the walk-in cooler. Per upper management, replacement gaskets have been ordered and delivered. The facility is currently awaiting service for installation.
- Peeling metal base inside the walk-in cooler near the door
- Damaged siding on the cooling rack stored next to the 3-compartment sink
EQUIPMENT shall be maintained in a state of good repair and condition. REPEAT
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Food storage container lids were observed damaged, and the black finishing on a knife was observed peeling.
Food-contact surfaces shall be smooth, easily cleanable, and maintained in good repair to prevent contamination and allow effective cleaning and sanitization.
Damaged lids and the knife with peeling finish were voluntarily discarded. CDI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
The basins and spray wand of the 3-compartment sink were observed with visible soil and residue, indicating insufficient cleaning frequency.
Warewashing equipment, including sinks and spray wands, shall be cleaned at a frequency that prevents accumulation of food debris and other soil to ensure proper sanitation.
To ensure thorough cleaning, especially in hard-to-reach areas, it is recommended that a small bristle brush be used for cleaning cracks, crevices, and tight spaces on dishes, utensils, and equipment. Management immediately cleaned and sanitize all basins and the spray wand of the 3-compartment sink. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The following items were observed in need of thorough cleaning to maintain sanitation and prevent contamination:
- Gaskets and door frames on the pizza prep unit
- Shelving inside the walk-in cooler
- All cooling racks
- Can opener and holder attached to the back kitchen prep table
- Underside of prep tables, especially the table used to store pizza sauce
- Wheels on all rolling equipment
- Blue crates used to hold packaged pizza boxes
- Rolling black pallets used to store ingredients such as flour and cornstarch
These surfaces and equipment components shall be cleaned regularly and thoroughly to prevent buildup of dirt, debris, and potential contaminants. Implementing a detailed cleaning schedule for these areas is advised to maintain compliance and ensure food safety. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. These items shall be cleaned more frequently. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The following items were observed in need of repair or replacement to maintain a cleanable, sanitary, and functional environment:
- Caulk behind the restroom handwashing sink, which is separating as the sink is coming away from the wall.
- Holes in the FRP (Fiberglass Reinforced Plastic) wall material should be filled using FRP rivets, not caulk, as caulk is not easily cleanable and can harbor contaminants.
- Black cove base under the 3-compartment sink is separating from the wall and requires reattachment.
- Ready-to-eat make line cabinets observed to be in poor repair and require maintenance or replacement.
PHYSICAL FACILITIES shall be maintained in good repair. REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C)
The following areas were observed in need of thorough cleaning to maintain sanitary conditions throughout the establishment:
- Floors throughout the facility
- Floor drains and floor drain covers (management initiated cleaning during the inspection)
- PVC pipes located under water fixtures (management initiated cleaning during the inspection)
Physical facilities shall be cleaned at a frequency necessary to prevent accumulation of soil and debris, and to maintain a sanitary environment. |