|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at pizza station with blocked access, broom and dust pan directly in front of hand sink. CDI- broom and dustpan moved. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. Observed cooked chicken, ham, turkey, cheese and tomatoes holding above 41F at sub station. Products had been placed into cold holding about 30 minutes before inspection. Products out of temperature were stacked in metal pans with no lids on them, while the meatballs and philly meat maintained temperature- but had metal lids on them. EHS suggested facility covers all metal pans with metal lids to maintain temperature, rather than using a piece of paper on top of the products. All products brought to walk in cooler to rapidly cool to 41F or below before placing back in cold holding. Observed multiple products in the grab and go station holding above 41F. PIC stated that internal audit inspections found that products towards the front of the customer grab and go units were not holding temperatures. EHS found that all temperatures of mac and cheese, wings were 41F or below in the back row, but above 41F in the front. Front row of products moved to walk in cooler, as they had just been stocked in this area this morning. PIC stated he will not place products in front row to avoid issues. VR by 8-23-21 to ensure products are holding temperature at 41F or below in both sub station area and customer grab and go. |
|
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 multiple products with no date during inspection, including sliced ham, cooked chicken, meatballs, marinara sauce, and cooked sausage. CDI- PIC stated cooked chicken was opened today, sliced ham was from yesterday, meatballs/marinara and cooked sausage were all from yesterday morning. PIC marked each item with proper date. EHS discussed date marking system and how to improve. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment with buildup, specifically the deep fryer and the oven units next to the fryer. Observed hood system with grease buildup. Observed black buildup on caulk behind sink in pizza area. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of employee food stored directly on top of retail shredded cheese in the walk in cooler. Designate a specific area for employee possessions. CDI- food moved to breakroom. |