|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed food employee touching mask and clothing with gloved hands and returning to food prep without washing hands and changing gloves. CDI - Discussed glove useage with employee. Hands washed. - 0 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 9 containers of marinara sauce, ricotta cheese, and pepperoni holding between 45-50F. Cooler Ambient temp reading between 53-57F. CDI - PIC turned down cooler during inspection. Temperature dropped to 40F. PIC voluntarilly discarded all items. - 1.5 - |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor Observed open bag of boxes stored on floor next to handsink. - REPEAT - 0.5 - |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on top of prep unit, shelving, inside of reach in coolers, behind equipment, and under equipment. Cleaning needed. - REPEAT - 1 - |