| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT- Numerous foods sitting out after being prepped approximately 30 minutes prior to inspection. Sausage was 51-54F, ham was 51F and pepperoni was 42F. Premade pizzas sitting out or future order being held on racks and 52F. Keep cold hold TCS foods 41F and below. CDI-Foods out less than 4 hours. All foods placed into walk in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Opened pan of feta date marked with expiration date of 1/21 still present. Meatballs date marked with expiration date of 1/7 still present. Ready to eat TCS foods once prepped or opened are to be kept no longer than 7 days. CDI-both voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P)REPEAT-1 can of spray paint stored above food on shelving. Store chemicals where if they spill or leak they do not pose a contamination risk to food, food contact surfaces, clean equipment or linens. CDI-Spray paint moved. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) No water running into pan containing thawing steak in prep sink. TCS Food shall be thawed: (A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf(C) As part of a cooking process if the FOOD that is frozen is:(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, (Pf) (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT. CDI- Cold water turned on and water running into pan. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT- Numerous sauces and oils again with no labels. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Sanitizer in bucket tested at 0ppm Quaternary Ammonium; 1 wet wiping cloth being stored in soapy water. In use wiping cloths are to be kept in properly mixed sanitizer solution. |
|
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) REPEAT- Unwrapped single service items again stored upright at cooking line.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and(3) At least 6 inchesabove the floor.(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT- Repair or replacement still needed Blue Air cooler/proofer door; Replacement still needed of missing wheel on prep table beside pizza make line; Replacement still needed of badly cracked wooden cutting table. Equipment is to be maintained in good repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair Repair-( C ) REPEAT-Tightening still needed of handsink assembly at front line; Repair leaking release handle under wash vat of 3 compartment sink; Repair leaking assembly at sanitization vat of dish sink- A PLUMBING SYSTEM shall be: (B) Maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) REPEAT-Replacement still needed of missing panels above walk in cooler. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Fill in all holes in walls to make cleanable; Replace damaged base coving in walk in cooler; Recaulk behind dish sink. 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. |