| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (Pf) PIC was not present during inspection and food employee could not answer food safety questions in relation to facility's operations. A person in charge shall demonstrate knowledge of inherent risk of food operations by complying with code to by having no priority violations, properly answering questions as they relate to operations, or through an ANSI-approved food protection manager certification. CDI: Educational moments with food employee. Ensure PIC is present at all times of operations. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4. Repeat violation. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility employee could not locate written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material via email. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing bottle was replaced and tested to be 400 PPM.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Plastic storage containers and squirt bottles, stored as clean, were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items placed in 3-compartment sink for further cleaning. Repeat violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) All TCS foods within sandwich flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Ham, cheddar cheese, parmesan, American white, steak, provolone, chicken wings, salami, and lettuce were voluntarily discarded by food employee. Do not use prep unit until it is capable of maintaining 41F or less. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Containers of ham, beef, and shredded pepperoni were maintained beyond 7 days within the pizza flip-top unit. Containers of spinach and chicken did not have labels with date of preparation and food employee was unsure of when they were prepared. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was voluntarily discarded by food service employee. Repeat violation. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P) Bulk containers of sanitizer and other chemicals were stored directly above pizza boxes on rear wire storage rack. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: REHS moved chemicals to lowest shelf and placed pizza boxes on shelf above them. Repeat violation. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Conformance with Approved Procedures (P) Facility pizza sauce was not labeled with the time it was removed from temperature control. Facility has approved variance to maintain pizza sauce for up to 24 hours using time as a public health control. The permit holder shall comply with variance procedures that are submitted and approved. CDI: Pizza sauce was voluntarily discarded by food service employee. Repeat violation. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers on top-shelf of pizza make-table were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers. Repeat violation. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gaskets on prep coolers were torn. Repair gaskets. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Interior shelving and gaskets of prep coolers were soiled with accumulations of food debris. Can opener plastic inserts were soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed. Repeat violation. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Corner wall trimming along entryway was torn, damaged, or removed. Tile under dry storage rack was cracked and removed. Physical facilities shall be maintained in good repair. Repair items listed.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors throughout kitchen and walk-in cooler were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors. |