|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and soiled linen container blocking handsink near dish room. CDI - Both items were removed during inspection. -1- REPEAT |
|
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 tomatoes stored over soup on speed rack cooling. CDI - Tomatoes moved to another shelf along with the rest of the unwashed produce. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mozzarella cheese cold holding in the prep unit by the brick oven at 49F. This item was not taken out of temperature control and was placed in cold holding t 2PM. CDI - Mozzarella was split into two portions and both placed in walk in to cool. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in bottle labeled for use with either disinfectant, deodorizer or sanitizer, without distinction. CDI - Advised PIC to place underline or circle the word Sanitizer on the bottle. -1-
7-201.11 Store toxic materials to avoid contamination. -P Observed air fresheners stored on top of toilet paper. CDI - Air fresheners placed on the bottom shelf. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 condiment containers in the bar area and on the cook line without labeling. Label these with the common name of the item. -1- REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda in the bar area store on the floor. CDI - Sodas placed to the left of the pizza oven on a rolling rack until restocked. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter beside brick oven. Keep in sanitizer solution between uses. -0- |
|
43
|
0
|
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. Observed cups on table with lip area exposed. Keep sleeve pulled dup on cups. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden cutting block in kitchen entrance needing to be replaced as it is no longer smooth and easily cleanable. Replace or resurface this cutting block. -1- REPEAT |