|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Employee observed washing hands very briefly at handsink. CDI. Instructed employee on how to wash hands. Employee washed hands correctly. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
COMMENT: At start of inspection, observed large food debris in handsink. Handwashing sinks shall only be used for the purpose of handwashing. CDI. Informed PIC. Did not see handwashing sink being used for another purpose at time of inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed quaternary ammonia sanitizer spray bottle at 100 PPM of quaternary ammonia. Observed container of soiled utensils and sauce bottle pumps stored soiled in clean dish area. CDI. Quaternary ammonia was remade to 300 PPM of quaternary ammonia and dishes were pulled to be rewashed. |
|
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
Observed no time label for pizza sauce at beginning of inspection. CDI. PIC verified the time the pizza sauce was placed out for use and placed appropriate sticker on pizza sauce with discard time. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
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 (see item #22) Ensure that procedures for marking time are being followed per the variance approval and are available for health dept review. I will return within ten (10) days to verify compliance of procedures for the approved variance. Repeat. |
|
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.
COMMENT: Observed food scoop for corn meal stored with handle down in product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Employee water bottle and employee cup noted on top of food prep table. Store employee beverages in the area designated to prevent contamination of clean equipment and utensils. PIC informed. Repeat. Half points as core item and had manager move items. |