|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed employee preparing food items and placing them in conveyor oven. Chicken sandwich did not reach at least 165F after being prepared with bare hands. CDI: A new sandwich was made and it did reach at least 165F. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Through discussion, PIC stated that pizza baking screens are wiped off daily but are not washed, rinsed and sanitized. CDI: EHS educated PIC on the food code requirement to wash, rinse, and sanitize baking equipment at least every 24 hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed philly steak and american cheese cooling while tightly covered in walk in cooler. CDI: Products vented. |
|
41
|
0
|
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 corn meal breading used for pizza dough with scoop handle down in the product. |
|
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 tile on wall near lockers and near office entryway to be cracked. |