|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working on line. VERIFICATION REQUIRED |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one 1/6 container of marinara below 135F. CDI: Marinara rapidly reheated to 165F.
Suggestion made to PIC to use metal container for the sauce as is used for chicken and chili. Chicken and chili were holding at 160F and 180F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad cooler with an ambient temperature of 50F. Observed dressings inside of cooler above 45F. CDI: Dressings rapidly cooled in walk in. CDI:Packaged dressings permanently placed on TPHC. Observed bottled dressings at expo station above 45F. CDI: Dressings voluntarily discarded. Dressings permanently placed on time. TPHC forms filled out during inspection today. Observed eggs in salad cooler above 45F. CDI: Ice added to rapidly cool. See #45 REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuces being held on TPHC. Items were marked and disposed of appropriately, but no procedures were on site. CDI: Procedures filled out during inspection today. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder or asterisking of sunny-side pizza on specials board. VERIFICATION REQUIRED |
|
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 oil at flat top station with no label. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic containers throughout restaurant. Discard cracked contianers.
4-501.11 Maintain equipment in good repair. Observed salad station cooler holding at 50F. Cooler was backed flush against the wall. CDI: Cooler pulled 4 inches from the wall and 20 min later ambient air temperature was 45F. PIC advised to put a bumper of some kind to prevent air flow being blocked. VERIFICATION REQUIRED |