|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Pizza boxes blocking access to handsink in the kitchen. CDI - boxes relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Food debris remaining on tongs and a few pans stored as clean on shelf. Removed from shelf to be re-cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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
Pizza held on TPHC without times recorded or procedure paperwork. Procedure given out on previous inspection was not filled out. CDI- procedure sheet printed out and inspector assisted with filling out paperwork: times recorded for pizza during inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Turkey burgers removed from freezer and thawing improperly on counter for 45mins. Temp @ 63F. Burgers were cooked immediately to 188F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Mutiple wet wiping cloths stored on counter tops not in use. |