|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in three compartment sink observed below 100 ppm. Employee reported it was just made before inspection. CDI. Quat solution manually made to proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of tomatoes prepped earlier observed on prep cart for more than 1 hour above 41F per PIC. CDI. Placed in WIC to rapidly cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility has approved variance for extended TPHC for pizza sauce for 10 hours. Variance letter or procedures for TPHC and handling pizza sauce not observed in facility. EHS will verify no later than 12/18/2020 that procedures and letter are in facility. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Can of RAID observed in facility. CDI. Discarded by PIC. |
|
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 no thin probed thermometer observed in facility. EHS will verify no later than 12/18/2020 that thin probed thermometer has been obtained. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Handles of pizza toppings observed in direct contact with the food on pizza line. |
|
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. Containers observed wet stacked on clean side of sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for cutting vegetables observed heavily cut and no longer cleanable. Replace or resurface.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on reach in cooler doors. |