|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an employee cup stored on a window seal near the pizza display. Ensure employee drinks are covered and stored away from food storage or prep. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed a sanitizer bucket near the cookline at 0ppm QUAT. CDI- PIC brought the sanitizer back to 200ppm QUAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
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 45F. -P- Observed two large containers of marinara sauces dated for yesterday, with one at 48F and another at 60F. PIC stated the food was cooled last night by utilizing the freezer and ice. Also observed cooked eggplant at 46-49F in a reach in and prepared last night as well. CDI- PIC voluntarily discarded the items.
NOTE: Facility was provided with a cooling parameters poster.
NOTE: In 2019 all TCS foods must be cooled and cold held at 41F or below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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- REPEAT- Observed two large containers of sauce attempted to be cooled over night along with a small container of cooked eggplant. Both items were in violation of the cooling parameters. Reduction in points occurred since the last inspection dealt with TCS items being placed in the flip top unit before they were 45F. CDI- Sauce and eggplant items were voluntarily discarded by the PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -REPEAT- Observed several containers of oils and spices without a label. PIC labeled items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed a sanitizer bucket stored on the floor. PIC brought the item to at least six inches above the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. PIC voluntarily discarded the items and EHS observed new cutting boards. |