|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at handsink in dish area. PIC noted that soap is being delivered tomorrow with their order. A VR will occur no later than 11/05/2020 to ensure compliance. - 1 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, spinach, cheese, ham ,peppers, philly meat, chicken, and tomatoes holding above 41F in prep top. Ambient temperature of prep top 50F. CDI - Cooler maintenance operator arrived to service cooler during inspection. - REPEAT - - 3 - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheese stored in prep top with incorrect date marked. Observed no date on chicken tenders in prep top. CDI - Items correctly dated. - 0 - |
|
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 Observed no times marked on pizza sauce held on time. CDI - Items dated with begin times and discard times. - 1 - |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed santizer bottle and chemical bottle stored above food in dry storage. CDI - Chemicals moved to proper storage area. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available in the facility during inspection. A VR will occur no later than 11/05/2020 to ensure compliance. - 0.5 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked in dish storage. - 0 - |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster doors left open. Observed lid missing from outdoor dumpster. |