|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed jalapenos in the basin of handsink near pizza oven at beginning of inspection. CDI - PIC cleaned handsink. -2- REPEAT |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the variance or local approval. Maintain records as required.-P/Pf Observed no TPHC procedure nor time stamp on sauce at room temperature nor for sauce that is already on time without starting at or below 45F. Sauce is cooling in walk in at 67F. VR no later than 07/27/2018 to make sure TPHC procedure is available in the store for pizza sauce and verification of when time actually begins on the sauce using a time stamp system per the variance request that was approved on 03/10/2017. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly mixed pizza sauce cooling in walk in cooler with lid snapped in place at 67F. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wraps stored in the splash zone of the handsink paper towel box. Drips from wet hands are on top of container. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic forks with water damage on bottom stored on dry storage shelf. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelving in the dry storage. Observed paper towel dispenser not working per PIC. REPEAT -2-
4-502.11(A) Maintain utensils in good repair. Observed bent pizza cutter at the make table. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed buildup on the wall at the 3-comp sink. -.5- REPEAT |