| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf - Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, or the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No certified food protection manager (CFPM) present during inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program. A CFPM shall be present during all operating hours. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - Pf - No hand drying towels were in the dispenser at the handwash sink. Hand drying provisions shall be available at all times to properly dry hands. (CDI - Hand towels were restocked at the handwash sink) |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Package and Unpackaged Food - Separation, Packaging, and Segregation - C - Crazy bread dough was being stored uncovered on a speed rack with old crumbs and mold build up above them. Food shall be protected from cross contamination by: storing the food in packages, covered containers, or wrappings. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf - Table mounted can opener has food residue build-up and needs deep cleaning or replacing. Equipment food contact surfaces and utensils shall be clean to sight and touch. (CDI - Can opener moved to 3-comp sink to be properly cleaned)
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Utensils are being cleaned twice a day which is more than 4 hours. Utensils shall be cleaned throughout the day at least every 4 hours if used with TCS (time/temperature control for safety) food. (CDI - Education was provided on when utensils should be cleaned and sanitized.) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P - Several containers of TCS foods stored in the pizza prep cooler were stored above 41°F (see temperature observations) due to equipment not holding proper temperatures. Store TCS foods at 41°F or below when cold holding. (VR - Sausage, Ham, and Hamburger was voluntarily discarded) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P, Pf - Pizza Sauce was not being held using time as a public health control (TPHC) without a time label. Food using TPHC shall be labeled as written in the approved procedures. (CDI - No label was provided, time was known)
3-501.19 Time as a Public Health Control - P, Pf - Written procedures were not on hand in the facility during the inspection and PIC was unable to provide them during an inspection. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. (VR - I will return in 3 days to verify procedures are available.)
3-501.19 (b)(4) - Time as a Public Health Control - P, Pf - PIC stated Pizza sauce is placed back in walk-in cooler at night. All foods that are placed into TPHC must be discarded after removing from TPHC, and cannot be re-used. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (CDI - Education was provided) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Two bottles of sanitizer was found sitting above the pizza prep. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. (CDI - Both chemical bottles were moved below the pizza prep) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - Pf - A food thermometer was not available during the inspection. Food temperature measuring devices shall be provided and readily accessible for use to ensure proper food temperatures. (VR - I will return in 10 days to verify that a thermometer is avalible.) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C - Door sweep on the front and back door is damaged and missing. Replace door sweep to prevent insects or other pests from entering the facility. Outer openings of a food establishment shall be protected against the entry of insects, rodents, or other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Employees were not wearing hair coverings. Food employees shall wear hair restraints (hats, hair coverings or nets, beard restraints) to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
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 - Several container holding clean utensils were being stored with the food contact portions exposed. Clean utensils, linens, equipment, and single-use/service items shall be stored where they are not exposed to splash, dust, or other contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Table mounted can opener had metal shavings around the gears. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Table mounted can opener blade needs to be replaced and replaced as often as necessary to ensure the blade is sharp.
4-202.16 Nonfood-Contact Surfaces - C -- Observed the faceplate missing pizza prep. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed walk-in cooler door not self closing. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C - Deep cleaning is needed throughout specifically under and around equipment, on all shelving, on speed racks, on pizza oven, on crates holding food/sanitizer 6 inches off the floor, inside heat cabinet and on walk-in cooler door. More frequent and deep cleaning is needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures - C - Handwash sinks needs deep cleaning due to food and debris build up. Sinks need to be cleaned more frequently to prevent build-up. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
6-501.19 Closing Toilet Room Doors - C -- During the inspection, the restroom door was opened. Except during periods of cleaning and maintenance, restroom doors shall be kept closed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C - Trashcan was not provided at the handwashing sink. Place trashcan at handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory.
5-501.115 Maintaining Refuse Areas and Enclosures - C - There is an accumulation of broken/unused equipment sitting in the corner of the store. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove the equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Floors, baseboards, and walls are damaged throughout kitchen and need to be repaired. Vent above heat cabinet is coming out of the ceiling and needs to be repaired. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Deep cleaning is needed on the floors, walls, and ceilings. Clean ceiling and walls behind equipment. There are multiple locations that have food residue build-up and need detailed cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Observed employee drinks stored above food in the walk-in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Dust build-up has occurred on and around vents throughout the kitchen. Observed dust build up on the fan by the pizza package station, pizza oven and heat cabinets as well.General cleaning is needed on and around vents, outside of food preparation times to avoid contamination. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |