|
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.-PObserved a pizza come out of the oven for a customers order and the employee touched the crust with bare hands. Pizza placed back into oven to continue reheated to correct today. Use gloves or tongs on pizzas that will not be reheated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All dishes must be washed, rinsed, and then sanitized. Observed dishes being washed, sanitized and then rinsed which will rinse off the sanitizer. Sink setup changed for correct procedures.4-601.11 (A) |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor and bleach in unlabeled spray bottles today. Labeled during inspection to correct. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-PfObserved 2 thermometers that were reading >40F in ice water today- both calibrated during inspection to correct. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use scoops stored in dry goods today- use a scoop with a handle or discard after use. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed unfolded pizza boxes stored in the dining room today where they were exposed to customer contamination. Moved to behind the counter today to correct. |