|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
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 two employees use their bare hands to place pizzas into to go boxes. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens restroom. CDI- sign provided today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce at 120F and meatballs at 117F in a steam well. CDI- both items were reheated. |
|
21
|
1.50
|
Proper date marking and disposition |
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 several containers of mozzarella cheese in the walk in cooler that were prepared on 11/6 and not dated. CDI- cheese was dated.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 deli meats dated 10/31 in the walk in cooler such as ham, turkey, and salami. CDI- all foods dated 10/31 were discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 facility not using their TPHC sheet to keep track of their foods being held at room temperature. Observed 3 strombolis prepared at 2PM, pizza sauce put out at 2:30PM, and one cheese pizza placed at at 3:00PM not on the TPHC recording sheet. Facility operator was also unable to provide me with TPHC documentation. CDI- times were added to the TPHC log and a handout was given for TPHC procedures. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has several thin foods on site but does not have a thin probed thermometer. VR in 10 days. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee stated that equipment such as baking pans were dried using a wiping cloth. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster lid propped open. |