|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed thermometer probe with dried food debris on it while not in use. CDI- item set aside for recleaning. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed facility using TPHC for pizza slices. The facilities TPHC procedures indicates times are to be recorded when time begins and discarded after 2 hours. The facility is not logging the times for the pizzas and instead is placing a sticker underneath the pizza plate with the begin time. The facility is also keeping pizza slices out for longer than 2 hours. CDI- re-write TPHC procedures so they accurately reflect the process thats being used. TPHC guidance document provided today. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one chemical spray bottle stored on a shelf above dry goods. CDI- spray bottle was relocated. |
|
35
|
0
|
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. Observed 3 unlabeled seasoning/sauce bottles. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.14 Wet Cleaning - C Equipment shall be washed prior to being sanitized. PIC indicated the deli slicers are sanitized throughout the day at least every 4 hours but only washed with soapy water once nightly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side and top of the oven located next to the fryers. Improvements made since last inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 debris accumulation on the floor underneath the oven/fryers. |