|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the pizza prep hand sink. Keep all sinks stocked for proper hand washing. CDI- Paper towels were placed at the sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wooded stool stored in front of the hand sink in the at pizza prep area. Keep hand sink accessible for proper hand washing. CDI- Step stool moved to another location. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey and sausage in the walk-in cooler with no date mark. CDI- Dates were placed on the foods during inspection. |
|
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 one spray bottle with bleach and water not labeled. CDI- Labeled during the inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employers preparing food with no hair restraints. REPEAT |
|
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 rusted shelving in the walk-in cooler. |