| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - (REPEAT) Person in charge (PIC) does not have a valid food protection manager certification...The PERSON IN CHARGE shall be a certified FOOD protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM...Provide required PIC who is a CFPM and is on-site at all times during operation. To find classes and exams for a certified food protection manager, go to ServSafe.com OR raisethegrade.com |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A); Core - Observed employees' beverages on kitchen food preparation area near food and open employee beverages on top of and above foods in walk-in cooler...Employees shall only eat and drink in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result...Instruct employees to store their beverages covered and below and away from food and clean food equipment and utensils. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority - Observed employees go outside and then return to kitchen and touch clean gloves and box of pizza without washing hands...After contaminating hands (going outside, touching chemicals, touching face, etc.), they shall be washed before touching clean gloves, clean equipment, food items, etc...CDI by having workers wash hands. NOTE: After washing hands at handsink, use paper towel to turn off faucet knobs to prevent recontamination of clean hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12; Core - Hot water at kitchen and bathroom handsinks did not exceed 79F after running water a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
6-301.12; Priority Foundation - The two kitchen handsinks did not have paper towels by them...Handsinks shall have paper towels or other hand drying device...CDI by providing paper towels at handsinks. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) - Priority - Shredded mozzarella cheese was as high as 51F in pizza make line top...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product until served or prepared...CDI by using all shredded mozzarella cheese in make line top or properly refrigerating by end of inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation - A few containers of pizza toppings (beef, sausage, etc.) had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11; Priority - (REPEAT) Several bottles of chemicals/cleaners were stored on shelf above clean food containers and pans and one chemical bottle was on shelf above pizza make line top..Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles...CDI by properly storing chemicals. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core - Observed unlabeled containers of sauces, spices, and other dry foods...Except for containers holding food that is easy to recognize, working containers of foods and food ingredients removed from original packages shall be identified with the common name of the food...Properly label food containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core - Box of packaged cookies were on the floor...Food shall be stored at least 6 inches above the floor...Elevate cookies 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11; Core - At least one employee had a watch and bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on hands and arms...Instruct workers to remove all jewelry except for a plain ring. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core - A few moist wiping cloths were on counter tops...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist wiping cloths as stated above. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11; Core - (REPEAT) Several clean food containers were stacked while wet, and several clean pans/containers were stored on soiled shelving...After cleaning and sanitizing, equipment and utensils shall be air-dried and stored on clean surfaces...Separate containers, pans, etc. and completely air dry them before stacking, and store on clean shelves. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core - Some wire shelves were worn and peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
4-502.11; Core - A few food containers/lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; Core - Compartment interiors and back splash of 3-compartment sink had significant soil and grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelving, shelving undersides, speed racks, can opener and base, etc...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17; Core - No covered trash can was provided in women's bathroom...A covered waste receptacles shall be provided in bathrooms used by females...Provide covered trash can in bathroom.
6-501.19; Core - Employee bathroom door was not self-closing...Toilet room doors opening up into facility shall be self-closing...Provide self-closing door for bathroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115; Core - Trash and other debris observed around the dumpster...A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and be kept clean.
5-501.111; Core - The lids on one dumpster were missing...Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair...Have property manager contact solid waste company to replace this dumpster with one that has intact lids. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - (REPEAT) Baseboard stripping was missing in some areas of kitchen...Physical facilities shall be maintained in good repair...Repair damaged baseboard stripping.
6-501.12; Core - (REPEAT) Observed soiled flooring, ceiling, walls, sink drain pipes and dusty ceiling vents...Physical facilities shall be cleaned as often as necessary to keep them clean...Increase cleaning frequency of surfaces/fixtures above. |