| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Observed food residue left in the mircrowave.
Microwave should be wiped out and cleaned regularly.
Sanitizer was not registering on the test strips. Observed sanitizer in the sink - ensure that sanitizer concentration is strong enough to sanitize. Manager found strips and was informed to run sanitizer before washing dishes - no dishes were actively being washed in the sanitizer.
CDI: Ran new sanitizer. |
|
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)
refrigerator under the pizza topping station reading at 55 degrees. Checked the eggs and pizza doughs in this freezer which both were reading above 41 degrees.
Freezer needs to be replaced.
Informed manager that eggs and cheese shall be removed at the end of the lunch rush. Burrito shells and icing do not need to be temperature controlled. Top of unit is functioning properly and cold holding at 41 or below. Bottom of unit is at 50 degrees and above. Pizzas were being cooked. Eggs moved.
Discussed time procedure. Will email food service manager to discuss the refrigeration issues.
Walk in cooler not functioning properly - reading at 65. There is no backup refrigeration outside of the double door reach in cooler. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Observed multiple items (breakfast sandwiches, wraps, pizzas) with expired times.
Ensure that foods in the hot box are served within the time on the sticker.
Review Champs TPHC procedures for chicken and meat products. Most are on a 4 hour window. Times and temps are tracked on a sheet of paper. Ensure these times are correct and keep times on the hot window consistent - i.e. put the discard time or put the drop time.
CDI: Items removed from hot unit. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
During the inspection, observed chemicals beside dry goods and near the breader station.
Ensure chemicals are stored separate from food products.
CDI: Moved
Ensure sanitizer is an approved sanitizer. Observed multiple bottles of a 'plant based surface sanitizer'? Sanitizer is provided through chemical company ensure that is the sanitizer used on food surfaces. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf)
Approved methods for thawing are refrigeration, under cold running water 70°F or below, microwave, or as part of the cooking process.
One box of pork chops out frozen - ensure thawing procedures are being followed correctly. If refrigeration is limited thaw under running water or put in refrigerator the night before.
Refrigeration is limited currently.
CDI: pork chops put up. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf)
At the beginning of the inspection, observed a critter crawling on the kitchen floor. Also, observed flies throughout the building.
Manager stated that pest control company treats the building once a month. |
|
44
|
0.50
|
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)
Clean utensils stored utensil side up - ensure that clean and sanitized utensils are stored handle side up to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
observed pizza boxes stored upright. Ensure that the boxes are stored face down so it is not exposed to contamination.
Boxes of single service on the ground - truck arrived this morning. Keep all items 6" off the ground. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Equipment needs to be wiped down regularly. Cabinets where single service and food trays are stored need to be deep cleaned.
Inside reach in cooler needs to be wiped down. |