| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) (Pf) Person in charge shall ensure items A-P are in compliance. All food contact surfaces dirty-pans, tongs, dishes, food prep table, counters, employees not washing their hands after changing tasks and before starting work in the kitchen, and not maintaining times for food holding on time in hot cases. PIC on duty unable to answer questions pertaining to procedures and food safety. Unable to get corrective action on violations with PIC on duty. Manager showed up during inspection and was able to begin working to resolve violations. No active managerial control. Repeat violation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employee/PIC entered kitchen and did not wash hands prior to handling utensils and touching food. Discussed when to wash with PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Soap was not in dispenser. Could not dispense soap without the assistance of an employee. Put soap in dispenser or provide soap in a way that doesn't require the assistance of another employee. One employee was on shift at onset of inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Pans and lids had sticky residue present and were stored as clean. Dead flying insects on utensils that were stored as clean. Food residue present on pans and lids, tongs stored as clean. PIC removed all containers, tongs and pans and placed at three compartment for cleaning, rinsing and sanitizing.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Tongs, pizza pan and pizza cutter had dried food and grease residue and had not been pulled for cleaning and sanitizing. Utensils pulled from display and holding areas and placed at three comp for cleaning. |
|
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) Provide written procedures for TPHC (time as a public health control) for foods held for time and discarded. Foods held for time did not have a time marked. Discard pizza. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Degreaser stored above and next to packaged food on speed rack food in walk in cooler. Chemicals stored on rack with single service/disposable food service containers. Chemicals were removed from areas with food and single service items. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) In use utensils, pizza pan, spatula, tongs stored on dirty work surfaces under pizza oven and on soiled/dusty counter. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Equipment and Single service items stored on dirty surfaces, cabinets, counters, containers and surfaces. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single use items, cups, lids were stored on dirty and dusty surfaces. Many items in front and back permitted areas are stored on floor.
Storage areas inadequate for volume of items stored. Many items stored on floor. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Heavy residue on insides of dish sink vats. Residue present on dish sink and drainboard. More frequent cleaning needed. PIC charge cleaned during inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Heavy build up on all equipment, inside cabinets, shelving under countertop equipment, inside refrigerator, shelving units. Speed rack with trays of food have build up of residue and dust. Cabinets, counters, displays at customer self service areas are dirty, food residue and dust is excessive inside cabinets and surfaces. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Build up on toilets and handsinks in bathrooms. Toilet paper all over floor in women's bathroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Frequency - Removal (C) Trash cans in food service area overflowing with trash and boxes. Take out trash more frequently to prevent the piling up of trash and overflowing on to floor. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor has excessive dirt, residue and is in need of a lot of cleaning. Clean floors in all areas, including store and walk in where food is stored. Clean walls where splatter and splash is present. |