|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed a water pitcher stored in the kitchen handsink today- sent to be washed, rinsed, and sanitized during the inspection.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed pizza sauce stored on top of the oven today at <135F. Reheated to 175F during inspection to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed diced ham, cut meatballs,and sliced mild sausage that was opened out 2/2/16 which made this food past its 7 days on the 9th. Product discarded today to correct.
Date marking looked much better today but watch for items on the lower shelf of the walk in that are hard to see. Products from those batches that were on the pizza line were also discarded today.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed cabinets near the dish machine peeling paint today and in bad repair- replace or repair these and paint them a light color.
4-501.11 Maintain equipment in good repair. |