|
4
|
1
|
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 employee bottle drink stored on top of prep table. CDI- Drink removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. Observed meat slicer not used today covered and ready to be used with food debris stuck to blade guard. CDI- Slicer cleaned and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fresh garlic and oil mix stored in squeeze bottle left out at room temp for approx. an hour. Fresh garlic and oil mixture is a TCS item that must be stored under temperature control or using TPHC methods. CDI- PIC Placed garlic and oil mix in walk in cooler to chill and will use ice baths during prep to ensure item is properly cold held. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in main pizza prep and sandwich prep coolers. |