| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf No certified food protection manager on duty with priority items out. CDI education |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation. Make sure when taking that is is the Food manager class not the food handler class. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) No food contact surface sanitizer available. A properly prepared food contact surface sanitizer is required at all times of operation. CDI sanitizer prepared at inspection. For chlorine based sanitizers the proper concentration is 50-100ppm. Use test strips to test sanitizers throughout the day. Prepare sanitizer daily before any food prep begins. |
|
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) the air temperature of the walk in cooler was reading 44F. Raw chicken, marianara sauce, and cooked beef were all holding above 41F, between 42-44f. All tCS foods must be held at 41F. Relocate any tCS foods that must be thawed, held for more than 24 hours, or cooled. Do not use the walk in for storage of TCS foods for more than 24hours, for cooling, or for thawing until the unit has been serviced/repaired and is holding at 41F or below. Use alternative cooler space. CDI education and relocation of items. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) multiple containers of deli meat, sliced tomatoes, pasta noodles in the prep top and reach in coolers did not have date labels. All ready to eat foods that are opened or prepared and held for more than 24 hours must have date labels and held for no more than 24 hours. Date labels added at inspection. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) a few flies were observed in the kitchen but overall pest control was must improved. continue to work on pest control measures and maintaining cleanliness of kitchen to prevent pest harborage and attraction areas. Any fly control devices must be placed as to not contaminate food or clean utensils. Place fly control devices over trash cans or other areas that are not over food items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) a plastic tote with metal pizza pans was stored on the ground outside behind the ac unit. Remove and discard these items if no longer being used. Do not store any food contact items outside. Store in clean, covered areas to protect them from debris, splash and contaminates. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) cleaning is needed on the outsides of all equipment remove any debris. All non food contact surfaces must be clean to sight and touch. Including the outsides of any an all food storage containers. Outsides of equipment/handles and doors of coolers. Shelving over prep tables need cleaning. Clean the speed rack and shelving in the walk in to removed visible debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Storage room cluttered (tools, personal items, etc) and back area cluttered with items (equipment that is not plugged in/ not being used). Work on clearing out items that are unnecessary items for the facility. Keep all storage off the floor so that it is easy to clean. Remove all old pans, equipment and food storage items from outside the back door of the facility. These items are attracting and harboring flies and pests. Outside areas should remain free of such items.
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Large gaps in the tile flooring in pizza oven area allowing for food and water to be trapped between tiles. Replace flooring or repair to maintain floors in good repair with no gaps or cracks that will allow for food debris to become trapped.
6-501.12 Cleaning, Frequency and Restrictions (C) floors and walls throughout the kitchen are soiled with food debris. Continue cleaning efforts of all the floors, wall, and any attached equipment. The floor drains under the three compartment sink has a strainer that is full of food debris. Clean all floor drains to remove food buildup and pest attraction areas. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) replace burned out lighting in the dry storage room. |