| 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 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Facility is still within 210 day window to obtain certified managers. REPEAT VIOLATION
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout facility as evidenced by poor cold holding, poor cooling, lack of knowledge of employee health policy, poor handwashing, poor glove usage, and poor storage order of items to prevent contamination. |
| 2 |
3 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
Yes |
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Through discussion with employees, one employee was able to name some symptoms and 2 illnesses. Employees stated it is part of their onboarding packet but they do not remember the information. When asked to see a copy, EHS could not be provided with one. Employee health poster provided today during inspection. REPEAT VIOLATION VERIFICATION REQUIRED. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table, during prep. CDI: Drink relocated. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands for less than 15 seconds and use bare hands to turn off faucet several times during inspection. CDI: Employees educated on proper handwashing and rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves several times with no handwash. CDI: Employees directed to wash hands each time they don gloves.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee adjust clothing and immediately don gloves and make food several times. CDI: Employee directed to wash hands whenever moving to do food prep from another activity. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat items in the walk in cooler. Storage order sticker provided today.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wear gloves from pizza prep, to register/money-handling, to boxing and topping pizza with no glove change. CDI: Employee changed gloves. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on front of deflector plate on ice machine and on ice chute of coke machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing table with wet cloth in a bucket below 200ppm quat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with employees, pizza cutting utensils are cleaned per shift, which at night is more than 4 hours. Ensure cutting utensils are washed, rinsed, and sanitized at least every 4hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked containers with sticker residue remaining on them, stored as clean. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pasta cooling at a rate of 0F in walk in cooler. CDI: Item separated/spread out for cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several containers of chicken, mozzarella, romaine, pizza, and spinach cooling at rates of 0F/min. Products were uncovered and cooled at rates of .1F/min, but only had 30 min left in the cooling time, per prep labels. Items were separated and placed in the reach in freezer or walk in to rapidly cool. Cooling sticker provided today. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F. Items were being stored on a metal cart outside of the walk in. Employee who was preparing items stated that the cart had been out for 3 minutes total, for the whole day. The food items were 57F-64F throughout the cart. Observed cut romaine and spinach stored on shelving at room temperature. CDI: Any items not prepared today were voluntarily discarded. All items prepared today were moved to the walk in by employee for cooling. See #18. Observed spinach in walk in at 43F. CDI: Item rapidly cooled. REPEAT VIOLATION |
| 21 |
1.50 |
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 pasta salad in prep top with no date mark. Pasta was made yesterday. CDI: Item properly dated. REPEAT VIOLATION Some improvement from previous inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sundried tomatoes (4/12) in walk in above 41F. CDI: Product voluntarily discarded. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
No |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep table when not in use.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed ibuprofen sitting at bar in container above prep area. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
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 all foods prepared today cooling in deep containers with tightly covered lids. CDI: Items spread out onto sheet trays and placed in the freezer or close to the fan in the walk in.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility's current prep model requires heavy amounts of cooling. There is not adequate space in the walk in or reach in freezer for this to be done. Provide additional space or change process. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.14 Food Preparation - C Observed employee mixing sauces in a container on the floor in the kitchen. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets reading at 50ppm with wet cloths in them. Sanitizer at dispenser was reading 200ppm. EHS recommends increasing concentration coming out of dispenser.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor near prep line. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of gloves stored directly on floor. Observed cups stored at register with unprotected lips. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris accumulating inside cabinets on shelving under finishing station and dough station. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 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 heavy dust accumulation on vent above 3-comp sink. |