|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
An open employee drink was on the prep table while chicken was being wrapped- cdi drink moved to correct. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF
Observed pizza sauce out at room temperature with a make date but no way of knowing how long this sauce has been out at room temp. (where in the 8 hours is the sauce?). CDI- sauce back timed to correct. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
In 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
See #27. cdi- back timed sauce. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered trash can in the employee restroom. |
|
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.
Handsink is pulling away from the wall creating a gap.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
clean floor drain. |