|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
Yes |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed baked sandwiches and pepperoni rolls coming directly out of the oven with food temperatures less than 165F. The ingredients in these items are handled without gloves or utensils. CDI- discussion with PIC about designating a separate are for sandwich ingredients if they cannot be heated to at least 165F. VR within 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated metal pizza rings used to keep sauce/toppings from getting onto crust are cleaned once nightly. CDI- discussion with PIC about cleaning food contact surfaces every 4 hours they are in use.
4-602.12 Cooking and Baking Equipment - C Clean cooking/baking equipment to prevent accumulation. Observed black carbon buildup on square pans used for cooking chicken wings. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in salad flip top cooler cold holding above 41F (see chart). CDI- EHS suggested monitoring unit and adjusting thermomstat/scheduling repairs if necessary. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spice/herb/flavoring containers used for flavoring pizza crust not labeled. |
|
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 one live cockroach in facility. Emplyee indicated pest treatment was done the previous day. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working with food without a hair restraint on.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee preparing pizza with loose fitting bracelets on. |