|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one package of raw steak stored on shelf above a container of sour cream in walk in cooler. CDI- Steak stored on bottom shelf with other raw steak meat. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hot holding at 122 degrees in hot box. Pizzas are supposed to be kept on TPHC but no TPHC methods were in use. CDI- Pizzas time labeled for time they were cooked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Pizzas not being time marked per TPHC procedure. CDI- Pizzas time marked. |
|
36
|
1
|
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 several flies present in kitchen. Maintain pest control efforts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed small prep cooler cutting off at times, worker said receptacle was tripping. Have problem corrected.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF plug in griddle in use to warm tortillas. Need to use commercial equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall above prep sink with peeling paint, needing repainting. |