| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No Certified Food Protection Manager on site. A CFPM should be on site at all hours of operation.
REPEAT 2-102.12(A) Certified Food Protection Manager (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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Handwashing sink in dry storage room missing paper towels and handwashing soap. Keep handwashing sinks fully stocked with paper towels and soap to promote proper handwashing.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
REPEAT 6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
CDI- Sink restocked by employee.
Handwashing sign missing at handwashing sink in men's restroom. Post a sign reminding employees to wash their hands.
601.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT TCS foods in make unit observed at temps above 41F (cheese sauce, beef crumbles, ham, steak, wings-temps listed above). Mozzarella cheese being held on prep table at 60F. Keep cold TCS foods at 41F or below. If temporarily holding on ice, fill containers halfway and ensure the ice comes up the sides of the containers. Utilize thermometers to ensure TCS foods are being held at 41F or below. PIC states unit was not working and serviced today.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
CDI- Items missing date markings voluntary discarded; other TCS foods moved to WIC for rapid cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT Opened packs of hot dogs in reach in cooler missing date markings. Steak and ham in make unit missing date markings. Cheese sauce has the incorrect date. Date mark TCS foods once opened/prepared and being held more than 24 hrs.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
CDI- Date markings added by PIC.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
CDI- cheese sauce voluntary discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Hot dogs and tornadoes in roller missing time markings. Employee unaware if TPHC being used at this time; states items discarded at 3pm but unaware of what time they were placed in unit. Temps taken and all items above 135F. Employee unaware of written procedures; have TPHC procedures available at next inspection.
3-501.19 - Time As A Public Health Control: 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- Voluntary discarded by employee |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Spray bottle of cleaner being stored on prep table near utensils/food. Store chemicals in such a way to prevent contact with food, utensils, single use/service articles.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
CDI- Moved by PIC to shelf with other chemicals. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
REPEAT Food handling employee missing hair restraint at onset of inspection. Wear a hair restraint when handling food, equipment, and utensils to prevent contamination.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
CDI- Hair restraint placed on during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Wiping cloth being held in bucket of water. Store wet wiping cloths in a sanitizing solution in between uses.
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
CDI- Bucket changed to quat sanitizer (400ppm) by employee. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
The bottom panel of the reach in cooler is missing; replace
-Install a PVC jacket over the black foam in the WIC.
-Remove any equipment that is no longer being used.
-Recaulk at hood where caulk is loose/missing with heat safe caulk.
-Walk in freezer being used as storage
REPEAT 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT. Detailed cleaning needed of shelving units in the walk in cooler and throughout kitchen. Detailed cleaning needed of equipment including pizza rollers, dough cutter, speed racks, inside the bottom of reach in cooler and on walls of WIC where there is food splatter.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-Detailed cleaning needed of floors especially in dry storage area and in WIC and around, underneath, and behind equipment. Cleaning also needed of walls throughout where there is buildup and food splatter. Clean drain at 3 comp sink and replace dome strainer.
REPEAT 6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Fill holes in FRP wall throughout. Resecure metal panel at wall (at pizza oven end) where it has become loose.
REPEAT 6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |