|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mayo and other dressings at room temperature during lunch rush and then placed back in cold holding about four hours later. Mayo today was 50F. Observed barbecue sauce at room temperature stating "Refrigerate after opening." CDI - PIC voluntarily discarded these items. -1.5- |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside pizza prep unit. CDI - PIC installed thermometer during inspection. Per PIC, thermometer was inside prior to last service visit for cooler. -.5- REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution in 3-comp setup. Observed dishes being washed and sanitized only. -.5- |
|
53
|
0
|
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. Observed dust buildup on ceiling over pizza station. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed lights out in cold case where deli sandwiches are held for customer self-service. -0- |