| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at pizza station hand sink - dispenser jammed/battery dying. CDI: PIC provided new battery.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf
Observed dish area hand sink blocked - items stored in hand. CDI: PIC made sink accessible. REPEAT VIOLATION. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low sink & surface sanitizer at 3-compartment sink. - 0ppm. EHS will return within 3 days to verify sanitizer dispenser repaired and deepening correct amount of sanitizer solution. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several dishes throughout facility stored as clean soiled with food waste and stickers/sticker residue. Observed can opener stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spring mix being held above 41F in salad make table. Product with no date label. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed several TCS foods throughout facility with no date labels (spring mix, romaine lettuce, meatballs, various cheese, etc.). CDI: PIC voluntarily discarded product. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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
Observed several TCS foods held using TPHC with no time stamps on time chart by walk-in cooler. CDI: PIC time stamped product. REPEAT VIOLATION.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf
Observed pizza slices, egg wash, and buttermilk wash being held using TPHC but not listed on TPHC form. CDI: PIC added items to TPHC form during inspection. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf
Observed no consumer avidosyr (disclosure and reminder) for steak offered undercooked on menu. PIC stated summer menu due for reprint. EHS will return within 10 days to verify new menu contains consumer advisory. VERIFICATION REQUIRED. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed pasta cooling in dough walk-in cooler in deep plastic Cambro container with lid covering product. CDI: PIC placed product onto sheet tray for rapid cooling. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several stainless steel bowls and insert pans wet stacked. REPEAT VIOLATION. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket on salad make table and 2-door reach-in cooler next to pizza make table. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed white cutting boards on all line tables with moderate to heavy scoring. |
|
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.
Observed insides and outside of all reach-in coolers and reach-in freezers soiled with food waste/splash/debris. Observed top of dish machine soiled with food waste. REPEAT VIOLATION. |