|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the middle rack of the rear dry storage area. Item was stored over food prep items. Insure that employees are storing personal food items on the lowest shelves, or in other areas that do not present a contamination hazard. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Interiors of equipment such as ice machines/ice buckets shall be cleaned at such a frequency that precludes the build up of debris. Observed slight debris built up on the higher edges of the ice containers. Insure that employees monitor these surfaces for debris accumulation before use. |
|
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 pizzas that are held on TPHC from the commissary not being marked with a red sticker/marker as dictated by the TPHC procedures. Facility marks the pizza boxes with the red indicator after cooking, but items are delivered out of temperature from the commissary. Managers are given a transfer ticket with the time of the pizza departure from the commissary, which is an acceptable indicator of when the pizzas leave temperature, but this process must be recorded in the written procedures. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several unused pizza pan racks stored with dried food debris. Insure that these items are cleaned in between use. |