|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - The establishment was without a certified food protection manager during todays inspection. An employee who has passed an ANSI accredited course to become a certified food protection manager must be on duty during all operational hours. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - EHS observed bulk spoons in a insert on the buffet line that were all contaminated with food debris. EHS observed the containers that hold utensils on the clean dish shelf with food debris inside of them. Clean the containers that hold food contact surfaces more frequently. Food contact surfaces of equipment should be clean to sight and touch.
CDI: PIC removed the utensils and insert and moved them to the dish area to be recleaned. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) - EHS observed pizzas on the buffet line that lacked a time stamp on it. Based on the approved procedure, pizza on the buffet line is held for time and should have a creation time or discard time on the deli paper for each pizza. Pizza can be held for up to 4 hours. At the end of the 4 hour hold, any pizza that remains should be discarded.
CDI: EHS educated staff and PIC on the requirement for time stamps on the pizzas. Times were added to the pizzas on the buffet line. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - EHS observed a cashier come to the back of the kitchen and pour a to go container of ranch for a customer from the bulk supply. EHS observed no hair restraint on. When working with exposed food, an effective hair restraint should be worn. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - EHS observed a wet wiping cloth stored on the cutting board of the prep unit. When not in-use, wet wiping cloths should be stored in a sanitizer solution of proper concentration. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Clean the interior and exterior of the pizza prep unit more often to remove food debris and buildup. Remove and clean spilled toppings from the pizza pans and the conveyor belt of the pizza oven more often. Clean the interior shelfs of the 2 stand up fridges more often to remove food debris and mold growth. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - EHS observed a new back door that had a door casing of raw wood. Beside the door on the wall was a raw wooden coat rack. Paint or seal the wood so it can be easily cleanable. |