|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
PIC did not communicate details of employee health policy effectively. CDI- Discussed details of EHP with PIC and emailed a copy of EHP poster to be posted in the establishment. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed multiple TCS food items stored in walk-in cooler and pizza prep cooler > 41F, but < 45F.
**Point deductions will be taken on next inspection for TCS foods > 41F.
Ensure all cold held foods are maintained at 41F or below. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
ensure all dry food containers are labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
observed wiping cloth bucket stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Ensure all cold holding units are able to maintain food at 41F or below.
observed ambient air temperatures in walk-in and pizza prep coolers > 41F. |