|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed several employees drinks stored above single-service and single use items. CDI - PIC relocated employee drinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean pizza pans with dried food debris. CDI - PIC relocated pans to dish washing area for cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not at the proper concentration for the mechanical dishwasher. Until dishwasher is repaired today, all dishes, utensils, pots, etc. must be manually sanitized in the 3-comp sink following using a proper sanitizing procedure. Service Technician repaired at end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of spring salad mix in the walk in cooler- 53F. Observed several cups of salad dressingstored above the chill line of the prep cooler - 50F. CDI - Salad mix and dressing cups were voluntarily discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature measuring device in the pizza area's prep line cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a large working container of salt not labeled. CDI - PIC properly labeled the container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler at pizza prep area. |