|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting on food prep surface during food prep. CDI- drink was removed. |
|
20
|
1.50
|
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 items on serving line, cold holding unit behind the bar, and pizza prep unit that were all above 41 F. PIC stated that items at pizza station may have been in ther overnight. She also stated that the temperature was 41 F and below at 6:30 am. She did not record the temperature of product in pizza unit. CDI- PIC voluntarily discarded product on serving line and pizza station. Items in prep cooler behind serving line were taken to walk-in cooler and allowed to chill. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Pizza prep station and prep cooler behind the serving line had thermometer reading of 45 F and higher. PIC stated that he will have a work order placed for all units. Facility shall not store items in units until they are repaired. VR. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Clean floors in corners and under equipment. Clean splash from walls behind prep stations. Clean dust from ceiling above serving line. |