|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two pizza screens stored in hand sink at pizza oven. CDI: PIC removed screens. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level at three compartment sink- 50ppm. PIC emptied and refilled using sanitizer dispenser- sanitizer level still too low. PIC contacted service repairman during inspection, but will make sanitizer solution by hand until repaired. CDI: PIC made third batch of sanitizer solution @300ppm. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 chopped lettuce, shredded mozzarella, and precooked meatballs cooling at a rate too slow to meet cooling parameters. See violation #31 for more detail. CDI: PIC vented products for rapid cooling. REPEAT VIOLATION.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
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 mozzarella cheese being held using TPHC with no paperwork. CDI: PIC added mozzarella to TPHC paperwork. |
|
31
|
1
|
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 Observed chopped lettuce cooling in sealed plastic container, shredded mozzarella cooling in covered plastic bus tubs, precooked meatballs cooling in metal insert pan covered with plastic wrap, and sliced tomatoes cooling in plastic insert pans covered in plastic wrap. PIC stated lettuce, mozzarella, and meatballs prepared @11am. EHS observed tomatoes being sliced during inspection. CDI: Education provided and PIC vented products for rapid cooling. REPEAT VIOLATION.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed sausage being thawed in warm standing water in prep sink. PIC stated product was being rapid thawed for immediate cooking. CDI: Education provided and food employee moved sausage to oven for cooking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed stand up door handle screwed on with metal bracket. REPEAT.
**Points not assessed due to other violations present. |