| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
A couple of priority violations were seen during today's inspection (see items #22 & #23 for details). During an inspection and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the HACCP principles, and the requirements of this code. The person in charge shall demonstrate this knowledge by having no violations of PRIORITY items during the current inspection and either 1.) being a certified food protection manager or 2.) responding correctly to the inspector’s questions as it relates to the specific food operation |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) The Person In Charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. There was no certified food protection manager available during today's inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
The meat slicer was observed with dried food debris on it. The PIC stated that she didn't know when it was used. EHS stated that all equipment and utensils used for and during food prep need to be cleaned afterward. No cleaning was initiated. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) TCS foods shall be maintained at 41F or less. P
A large open container of tomato sauce was observed on the pizza prep station with an ambient temperature of 52 F. They do not have a variance for keeping their tomato sauce at ambient temperatures. The PIC voluntarily discarded. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 (A) (2) P
A food shall be discarded if it is in a container or package that does not bear a date or day. Multiple items in the reach in cooler and walk in cooler were observed without any date regarding prep or discard. The PIC stated that she didn't know when those items were prepped and/or opened. PIC voluntarily discarded. CDI
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Food that is prepared or opened (if packaged) and held for more than 24 hours at 41 F shall be discarded, sold, or consumed on the premises within 6 days of the food being prepared/opened.
There was multiple items in the walk in cooler and low reach in cooler of the prep unit that had discard prep dates that exceeded the 7 day maximum hold time. The PIC voluntarily discarded. CDI |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 There were some food items seen being stored on the floor in the storage room. Food shall be protected from contamination by storing it at least 6 inches above the floor.
Multiple boxes of canned tomatoes were observed being store on the floor next to the pizza oven. EHS explained to the PIC that food items have to be stored at least 6 inches off of the floor. The kitchen employee placed on a rack. CDI R |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
A moist wiping cloth (not in use) was observed on the cutting board of the prep unit. No bucket of sanitizing solution was observed in the restaurant to store the cloth in. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A)
During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. A cup and a bowl was observed touching the product in the sugar and panko bread crumb containers. EHS informed the PIC that those items need to be removed. No corective action was done. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Torn door gaskets at walk-in-cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. Recommended replacing. R |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Chlorine sanitizer test strips were not provided during today's inspection. A verification visit will be done between today's date and 3/22/26 to ensure that they have acquired the test strips. VR |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Equipment food contact surfaces and utensils shall be cleaned to sight and touch. The wire racks in the walk in cooler was observed with encrusted food residue on them. Cleaning is needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C)
There were several pieces of raw wood (directly above the kitchen’s back door) that should be sealed to prevent any form of absorbent. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigeration, and warewashing areas. R
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
The following areas shall be cleaned at an increased frequency to prevent potential accumulation and cleaned to sight and touch:
Floors containing old food spillage beneath food storage units and corner areas throughout walk-in-cooler.
Walls throughout entire establishment shall be cleaned and free of a dust accumulation this includes front counter, warewash, kitchen, dining area, etc.)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Missing components of filter to upright reach-in-freezer stored at rear warewash/storage area; shall be in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)
Light at cook’s line shall be provided of at least 50 foot candles of shielded/shatterproof light. Presently 21foot candles.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Ceiling ventilation grids, covers and filters throughout entire establishment shall be cleaned and free of a dust accumulation this includes front counter, warewash, kitchen, dining area, etc.) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |