| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee handle pizza slice that was not to be immediately reheated with bare hands. CDI slice discarded. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
observed raw breaded chicken above RTE food in reach in freezer. Reach in freezer was holding foods at 33-38F. CDI items reorganized in unit. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed spinach and marinara that were closest to the ovens in prep top above 45F. CDI product change out. Suggest facility increase unit temperature and decrease amount of product in containers. Portioned Pizza sauce in reach in unit that was held out for 30 minutes and placed in reach in for cooling. Facility must either use TPHC to hold pizza sauce out or keep in reach in for holding. CDI item cooled. Observed blue cheese, cheddar cheese, and shredded mozzerella that was double panned in prep top. CDI items discarded. Repeat. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed diced ham, sliced meatball, cut sausage, pepperoni, grilled peppers, grilled onions, wings, and spinach that was not labeled in prep top. Observed spring mix, lettuce, and spinach not dated in walk in unit. CDI items labeled. Repeat. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed grilled chicken strips, grilled chicken salad, and egg and chicken salad that was prepared earlier and held in prep top and reach in units without being fully cooled. CDI items placed in walk in for cooling. Repeat. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed containers of seasonings in container on line that was not labeled. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
Yes |
No |
No |
4-501.11 Maintain equipment in good repair.
Observed reach in freezer that was holding TCS items at temperature but above freezing temperatures. Gaskets in need of repair. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed racks, fans, shelving, gaskets surface of equipment and reach in units soiled with debris. Repeat. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floors in dry storage and walls in facility in need of cleaning. |