|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic pitcher stored in the back room hand wash sink. CDI-The pitcher was removed. Only use hand wash sinks for handwashing. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato sauce prepared 12/21 at 55F in the walk in cooler. CDI-The product was discarded. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three large containers of tomato sauce cooling with tightly covered lids in the walk in cooler. CDI-The product was moved to thinner containers to allow for rapid cooling. 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 products stored on racks less than 6 inches in the walk in cooler, and a container of chicken stored on the floor in the back walk in cooler. CDI-The chicken was removed and placed onto a shelf. Work on having the shelves moved upward to allow food product to be at least 6 inches above the ground. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic cup stored in the dried croutons containers. The cup had no scoop handle. CDI-The cup was removed and discarded. |
|
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 shelving units in the walk in cooler with rust buildup. Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer easily cleanable due to the deep grooves. Have resurfaced or replaced. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one of the two water heaters go out. This water heater only supplies hot water to the hand wash sink near the pizza prep unit and the bathrooms. The other water heat supplies hot water to the dish machine and the back kitchen is working fine. Instructed employees to stop using this particular hand wash sink until the unit is repaired. A maintanace request has been made and an operator will be out access the unit. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE THAT THE WATER HAS BEEN REPAIRED AND IS WORKING PROPERLY. |