|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm sanitizer in the dishwasher while mechanically washing dishes. CDI - PIC primed sanitizer, corrected the concentration and instructed employee to rewash dishes. -1.5-
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed items used in baking with buildup present. Clean. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility curing meat using pink curing salt. CDI - Process discontinued until it can be determined if there is a variance for this process or PIC is exploring using Himalayan pink salt instead. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 items in flip top prepared from room temperature ingredients at 47 - 51F and cooked item at 70F. CDI - PIC instructed items moved to walk in cooler to cool. -0- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees with wrist watch and bracelets on the arms whole preparing food. CDI - Items removed and hands washed. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing moulding at the ceiling in the dish room and a hole in the wall near the pizza kitchen. Seal these an d close the hole. -0- |