|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed date markings for 8 days in the facility today. CDI - PIC educated that the first date that a product is opened or prepared is Day 1. -1.5- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use scoops for toppings with handles down in the food at make table. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
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 pizza boxes stored in the splash zone of the handsink to the immediate left of the make line. CDI - PIC moved boxes out of the splash zone during inspection. -.5- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in cutting board under onion and green pepper slicer in rear of facility.
4-501.11 Maintain equipment in good repair. Observed four split gaskets on prep unit for pizza toppings. REPEAT -2- |