|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at the front bar area contained dead batteries which didn't allow for paper towels to be used. CDI- PIC installed paprer towles until batteries are replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat foods in the walk in cooler. CDI- PIC rearranged storage as needed.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee with gloved hands went outside and re-entered kitchen with same gloves on to continue food prep. Food employee also went to switch multiple task with same gloved hands prior to returning to food prepping pizza dough. CDI- PIC educated employee on hand washing procedure. Food employee washed hands throughout the inspection and changed gloves. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs were hot holding below 135 degrees. CDI- PIC reheated meatballs to proper temp(see temp log) and then reinserted inside of the hot hold unit. |
|
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. Single service articles such as pizza boxes was being stored in direct contact with the floor. Also observe3d keys being stored near service plates on prep line. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility was unable to provide test strips for quat sanitizer. VR will return in 10 days to ensure compliance is met. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove stand still water in the bottom of 1 door refrigeration near service plates.
General Comment: Ensure that dishmachine is primed and is dispensing sanitizer prior to using it to service dishes. |