|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures - P,PF
During inspection, the variance letter approving the eight hour hold time on pizza sauce was provided, however the documentation on procedures on how the pizza sauce is labeled for time and the process of handling the pizza sauce was not provided. In addition, no start time or discard time was labeled on the pizza sauce currently being used (the pizza sauces in the back of the kitchen were appropriately labeled with discard time). The PIC (person in charge) verified the pizza sauce was placed out at 10:30 AM and labeled the sauce with a discard time of 6:30PM. Ensure that procedures for marking time are being followed per the variance approval and are avaliable for health dept review. I will return within ten (10) days to verify compliance of procedures for the approved variance. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
Observed no labels on powdered sugar shaker, the corn meal container and the parmesan cheese shaker. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C
COMMENT: Observed rack underneath prep table in back kitchen area lower than 6 inches holding pizza sauce. Raise the rack under the prep table. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed employee jacket/aprons stored on clean paper towels. Store single-use items in a clean, dry location and at least 6 inches off the floor so that they are not exposed to potential contamination. Store employee items in the area designated for employees. |