|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed an empty bottle of QUAT sanitizer at the 3-compartment sink. Facility does not have an extra bottle of QUAT sanitizer onsite. CDI-In lieu of QUAT sanitizer, the facility will use the bleach that is stored in the laundry room until more QUAT sanitizer can be purchased. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pizza hot holding below 135F that is being stored in the oven. Oven setting temperature was 150F. CDI-The pizza was kept in the oven to reheat to at least 135F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed faded labeling on the sanitizer spray bottle at the 3-compartment sink. CDI-The bottle was relabeled. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed two employees not wearing proper hair restraints. CDI- The employees left the kitchen upon start of the inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of single use cups stored on the ground in the dry storage room. Have placed onto shelving. |