|
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. -P - Observed an employee cutting lemons with bare hands. CDI - stopped employee and explained that gloves need to be worn. CDI - lemon was discarded and the employee put on gloves. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 pizza sauce and cheese being held out on time for the lunch rush but the times were not marked nor does the facility have a procedure sheet for them. CDI - times were marked on the items and a produce sheet was emailed with the inspection. Verification required 1/8/2018 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored above a container of dough and another bottle stored above a prep table. CDI - bottles were moved to the shelves under the tables. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees cup stored on the drying rack. CDI - cup was removed. |