|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed some equipment not being sanitized after the wash and rinse steps at the fruit department station. CDI-Explained that either the equipment should be brought to the 3-compartment sink to be sanitized after washing and rinsing or once the equipment has been washed and rinsed, empty the compartments, clean, and then fill with sanitizer at the fruit station. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed cheese pizza only reheated to 114F. A second temperature was taken on the other side of the pan and the product hit around 145F. It appears that the oven is heating the food product unevenly and employees should check several different locations of the food product. CDI-The pan of pizza was placed back into the oven to finish reheating. It was reheated to 167F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the facility. Increase pest control methods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the floors of the walk in cooler. Have cleaned. |