|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sinks in kitchen and pizza-making areas. CDI- PIC placed paper towels at hand sinks. |
|
17
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed one container of soup that was 121 F. According to PIC, soup was placed on unit to reheat over 2 hours ago. CDI- Soup was discarded. (0pts) |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as sliced lettuce, shredded lettuce, sliced roast beef, pork ribs, chicken wings, and brown rice that were stored at above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. Facility now has a Risk Control Plan that will need to be implemented. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
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. Clean floors in corners and at edge of display case coolers in kitchen area. Clean splash from walls behind equipment and prep stations in kitchen area. |