| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC was unaware of reheating temperatures. PIC was unaware of what temperature their chicken wings are cooked to. PIC was unaware of how to locate their thermometer and testing devices for the 3 comp sink. The PIC shall demonstrate knowledge by responding correctly to the inspector's questions related to the specific food operation. Pf Correction :Education was used with PIC today. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Establishment does not have written procedures. The establishment shall have written vomit and diarrheal clean-up procedures to minimize the spread of contamination and employees’ exposure. VERIFICATION NEEDED |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Upon arrival there was no paper towels at the front hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf Correction: PIC supplied paper towels.
5-205.11 EHS had to move garbage cans to gain access to the back hand sink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf Correction : The garbage cans were moved. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Observed multiple dishes that had a greasy film on them. Observed Dough mixer with dried dough on the hook from yesterday. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Correction : PIC brought to be washed rinsed and sanitized. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Observed meatballs reheated to 64F and placed into hot holding. PIC stated that they reheat the meatballs for 20 minutes and do not use thermometers. PIC stated that the meat balls in hot holding should be holding not and not reheating in the steam table. TCS foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. P Correction : The meatballs were placed back into the oven to reheat to 165F or above.
3-403.11 PIC stated that meatballs reheated to 140F and are ready for HOt Holding . EHS educated PIC on reheating temperatures. The meatballs started reheating at 10:15 and now it is 12:20. The meatballs did not reheat within 2 hrs. Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P Correction : The meatballs were voluntarily discarded. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Observed sauce cooling from ambient temperatures. The sauce was made yesterday and was holding at 44F in the walk in cooler. Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P Correction : The sauce was voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Observed meatballs in the steam table being held at 64F. Maintain TCS foods in hot holding at 135F or above. P Correction : Food employee reheated the meatballs to an internal temperature above 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Observed sauce on the counter at 43F and cheese on the counter holding at 49F. Maintain TCS foods in cold holding at 41F or less. P Correction: Both items were placed in the cooler to cool below 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Observed sweet sausage, 3/10 Italian sausage, 3/10 artichoke hearts 2/22, gyro 3/10, goat cheese 3/24 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 Correction : All items were voluntarily discarded.
3-501.17 Observed cut tomatoes and fresh mozzarella with no dates. Employee was unable to identify when the food was from. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf Correction : both items were voluntarily discarded.
3-501.17 Observed opened burrata cheese without a date. Opened two days ago. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf Correction : The item was labeled with the date. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 There was a bottle of chemical without a label to identify them. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Correction : PIC was able to identify the chemical as degreaser and labeled the bottle. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Observed a large container of pizza sauce that did not cool properly. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Correction :EHS went over different cooling methods with PIC to cool from an ambient temperature. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Observed water for the Dough stored on the floor in the walk in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 There was pizza boxes stored on the floor in the dry storage. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
4-903.11 There was plastic to go containers stored facing up. Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 The device that dispenses the chemicals at the 3 comp sink is not working properly. Equipment shall be maintained in good repair.
4-202.11 Observed sundried tomatoes in a broken plastic container. Observed a burnt handle to a spatula. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf Correction : Both items were voluntarily discarded. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Inside and the outside of the pizza prep u nit and reach in cooler needs cleaning. The clean dish rack needs cleaning. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
The shared grease container lids are open and grease is starting to accumulate on the dumpster pad.
5-501.115 A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. Clean the grease from the dumpster pad. Livys does not use this grease container. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Observed the back wall by the 3 comp sink needing cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Observed employee making personal coffee on the prep table. Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |