| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-102.12 Certified Food Protection Manager - C
Person in charge (PIC) failed to present adequate proof of Food Safety Manager education. Each establishment shall have a PIC (person in charge) present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. Repeat violation. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
No |
No |
No |
2-301.14 When to Wash - P
Employee observed entering kitchen from the restroom without first washing his hands and then began to prep pizzas. CDI (corrected during inspection). Employee instructed by the PIC (person in charge) to wash hands immediately. Employee washed hands. Hands shall be washed before beginning to work with food after using the toilet room. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.14 Hand washing Signage - C
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF
6-301.11 Hand washing Cleanser, Availability - PF
No hand wash sign at the kitchen handsink. Clean multi use cups stored in handsink area. No hand soap at the front handsink. Hand wash signs shall be available at all handsinks. A hand washing sink shall only be used for the purpose of hand washing; do not store dishes in this area. Hand soap shall be available at all handsinks. CDI. Handwash sign was given to the PIC. Handsoap was provided at sink and multi use cups were moved. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Chlorine sanitizer at 0 PPM in sani buckets. CDI. The chlorine sanitizer was remade to 200 PPM of chlorine. Chlorine sanitizer at 10 PPM in ware washing machine. Chlorine sanitizer shall be maintained between 50-200 PPM. Company will come to repair warev wash machine per PIC. Black debris buildup inside soda nozzles. Black debris noted inside ice machine surrounding shoot. Sticky date labels on outside of pan lids as well as soiled lids stored in clean dish area. Food contact surfaces shall be clean to sight and touch. I will return within ten (10) days to verify compliance. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
In the pizza make station the following was held above 45F: the chopped chicken, sausage, and shredded chicken (see temp chart). Potentially hazardous foods that are maintained cold shall be maintained at 45 or below. CDI. The products were still in time frame to be properly iced down. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
In the walk in cooler, pizza sauce and cut turkey was being held past the 7 day date marking system. The were marked with a prep date of 5/1/18, which exceeds the 7 day date marking system (day 1 is considered the day of prep, therefore add 6 days to the day in which product was made/opened/cut). Potentially hazardous food shall be discarded after they exceed their date mark. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Time as a Public Health Control - P,PF
Time as a public health control not properly documented for carnivore pizza. Ensure that all pizza held on time as a public health control is properly documented using the dry erase marker method. CDI. The PIC confirmed the time the pizza was placed on the hot bar and the time was properly written. The times were properly date marked for all the other pizzas. |
| 34 |
0 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Food Temperature Measuring Devices - PF
COMMENT: Thick probe thermometer provided during the inspection. A thermometer with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. I will return within ten (10) days to verify compliance. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
COMMENT: Label the flour and the powdered sugar containers. Food storage containers shall be labeled to indicate the common name of the food. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.13 Insect Control Devices, Design and Installation - C
COMMENT: Relocate the fly light that is above the clean cups in the back dish area. Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on clean equipment and utensils. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Repaint or replace all rusting shelves in the kitchen and in the walk in cooler. Repaint stained cabinetry or replace as necessary. Repair the display cooler, the pizza make table (water gathering at the bottom of the cooler), and the beer cooler. Remove the cutting board that is heavily scored. Maintain equipment in good repair. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF
No chlorine test strips available at the time of the inspection. CDI. Provided the PIC with chlorine test strips. Test strips shall be made available for the testing of sanitizing solutions to ensure proper concentrations. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
6-501.12 Cleaning, Frequency and Restrictions - C
Fill in the hole in the men's restroom with approved material vs. using a paper towel to fill hole. Replace stained ceiling tile in drive thru area. Clean all ceiling tiles as necessary. Replace any lights that are out throughout the establishment. Lighting is very low in several areas. Lights will be measured at next inspection. Maintain physical facilities in good repair and clean. Repeat violation. |