|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations, chlorine sanitizer should be 50-200 ppm to be effective. -P Observed sanitizer reading 0 ppm at dish sink. CDI- Worker made sanitizer to proper strength.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans stored as clean with some older flour build up. CDI- Pans rewashed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Follow approved TPHC procedure. Observed pizzas made 30 minutes earlier not being time labeled. CDI- Pizzas time labeled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P.Observed machine oil and handwash compound stored above food prep areas on prep line. CDI- Toxic items stored on chemical storage shelf.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- Bottle labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 one tub of flour not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of phorid or fruit flies on kitchen walls and around floor drains. Need to take action to correct insect problem before problem becomes worse. PIC is contacting pest control company to treat problem. |