| 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 |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food [rotection manager on site at time of inspection. A certified food protection manager arrived halfway through inspection. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
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 several employees wash hands and then use bare hands to turn off faucet. CDI: PIC educated on proper handwashing and PIC corrected employees. REPEAT VIOLATION |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken tenders stored over fries in reach in freezer. Observed raw cookie dough with eggs stored over ready to eat foods in walk in cooler. VERIFICATION REQUIRED |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, PIC stated that wing containers are washed daily. EHS educated PIC that they should be washed, rinsed and sanitized at least every 4 hours.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 50ppm quat. VERIFICATION REQUIRED
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink/orange build up on ice shield. Observed ice dispenser on soda machine with heavy black and pink build up. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
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 salads cooling in sliding door reach in at 0F/min and .04F/min. CDI: Salads opened and placed on a sheet pan in the cooler. Salads cooled to 41F and below during inspection. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep top holding foods above 41F. All items were 45F and below. CDI: Items kept in cooler. Products that are intended for use for more than 4 days relocated to walk in cooler. See #31 |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
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 several items with multiple date marks on them because stickers were not removed from previous item. Ensure proper labeling is on each container. CDI: Old stickers removed.
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 cooked onions with no date marking on them. CDI: Onions voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on marinara sauce stored on counter. CDI: Time put on container. REPEAT VIOLATION |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
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 salads cooling in sliding door reach in cooler. CDI: Salads relocated to walk in cooler and vented for proper cooling. Observed salad cooling in walk in cooler while tightly covered. CDI: Salad uncovered.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza prep top cooler holding items above 41F. VERIFICATION REQUIRED REPEAT VIOLATION |
| 38 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hat on employee preparing food. CDI: Employee donned hat. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in soapy water. CDI: Cloth taken to dirty linen area. Observed sanitizer at 50ppm quat in buckets with wet wiping cloths. CDI: Buckets emptied. See #14. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on prep top reach in coolers. Observed shelving is peeling/rusting in cooler units. |
| 47 |
0.50 |
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 build up on interiors of freezer and coolers. Observed date stickers remaining on outsides of pans stored as clean. Observed heavy accumulation of debris on shelving in walk in cooler. Observed gaskets in need of cleaning on coolers. Observed where pizza screens are stored, there is heavy food debris. REPEAT VIOLATION |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
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 amount of build up and food debris accumulation on walk in cooler floor, and on floors and walls throughout kitchen. Observed hole in dry storage wall. REPEAT VIOLATION |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C Observed light in walk in cooler at .05-2.88FC. Increase lighting to at least 10FC. |