| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
**3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Pizza sauce held on a 4 hour TPHC does not bear a time stamp and has been held for approximately 2 hours. The PIC placed a time stamp on the sauce. CDI |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
**7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle reading at 0ppm chlorine. The PIC remade the solution to read at 50-200ppm chlorine. CDI Repeat
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored with single-use items in a cabinet. The PIC relocated the chemicals. CDI |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of food ingredients with no identifying labels. Repeat |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. The sanitizer cloth bucket is reading at 0ppm chlorine. The PIC remade the solution to read at 50-200ppm chlorine. CDI |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl-like container stored in ingredient bin in contact with the food. Repeat |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in a container that has debris in the bottom. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large food container with cracks in it. The PIC voluntarily discarded the item. CDI Repeat
4-501.11 Maintain equipment in good repair. Need to replace torn gasket to small single-door unit. Observed paint peeling from shelving in walk-in unit. Repeat |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detailed cleaning needed gaskets on refrigerated units, hood system, fan near reach-in, speed racks in walk-in. Repeat |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
**6-501.11 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. Observed worn floor tiles near the oven. |