|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife in the knife storage bin soiled with a dried on piece of cheese. Knife was stored as clean. Ensure that hard to remove food debris like dried cheese is scrubbed/thoroughly cleaned and inspected to be removed before storage as clean. Item was rewashed by employees. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one instance of slightly overstacked cheese in the pizza preparation area flip top. Cheese was observed to be 48F. EHS had employee place this cheese in the underneath cooler to rapidly cool back down to 45F. All other temperatures in facility observed to be 41F or less. Ensure that items are not overstacked in prep units, as the unit will not be able to adequately provide cold air to these products. |
|
35
|
0
|
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 bottles of oils and spices not labelled in the prep area. |
|
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 one non-stacked plastic container with date mark tape residue present on the exterior. Employee removed residue during inspection. Ensure that stickers and other debris are removed during the wash/rinse/sanitize process. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight black residue accumulation on the caulking of the three compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee beverage stored near stored spoons and other utensils in the area next to the oven. Ensure that employee possessions are kept and stored where there is no risk of contaminating food, utensils, or other food service related equipment/articles in the event of a spill. |