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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
No soap in old bar space that is being used by staff to refill spice containers and fold pizza boxes. Refill soap dispenser so staff can wash their hands. 6-301.11 Handwashing Cleanser, Availability (Pf)
No paper towels in old bar space that is being used by staff to refill spice containers and fold pizza boxes. Refill towel dispenser so staff can dry their hands. 6-301.12 Hand Drying Provision (Pf)
Handwashing station in old bar space was blocked by chairs. Keep handwashing stations accessible to staff at all times. Chairs were moved. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handwashing sign missing from several handwashing stations, including restroom. Additional signs left with PIC. 6-301.14 Handwashing Signage (C) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Large amount of oily buildup on food containers, especially white pans and lids. Abrasive cleaning pads must be used to remove this build-up. Complete by follow-up visit. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Bowl used to transfer cooked wings from fryer to sauce station is extremely dirty on exterior. Staff were unaware that food contact surfaces like this must be cleaned or replaced every 4 hrs. Staff switched bowls and tongs out during inspection. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Cleaned plates in old bar area are stored on a dirty rolling cart. Cleaned utensils must be stored on a clean surface. 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Middle walk-in cooler door is broken at hinge. Replace damaged refrigerator door gaskets. Cold water not working at dish sink. Repair faucet so hot and cold water is available for cleaning. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Walk-in freezer door has not been closed properly and now ice has formed on interior of door to the point that the door will not close. Break loose ice so that door can be closed and ice will stop forming inside freezer. 4-202.16 Nonfood-Contact Surfaces (C) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
Dishmachine dirty. Machine should be cleaned daily. 4-501.14 Warewashing Equipment, Cleaning Frequency (C) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Majority of all food storage racks and carts are dirty and need scrubbing clean. Equipment exteriors dirty, especially door handles. 4-602.13 Nonfood Contact Surfaces (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Walls, doors, and ceilings need cleaning especially around pizza oven, dish washing area, crown molding in back room, and ceiling air vents. Clean walls near front counter where frequent touching has built up black grime on surfaces. 6-501.12 Cleaning, Frequency and Restrictions (C) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Lighting too low on pizza cutting table(24) and hallway(2) to restrooms. Lighting should be at least 50 ft candles on cutting table and 10 ft candles in hallway. 6-303.11 Intensity - Lighting (C) |
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