|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink by pizza area. CDI: paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer to be dispensing at 0ppm quat at three compartment sink. CDI: sanitizer to be obtained from next door where sanitizer is dispensing at 400ppm quat for sanitizer buckets. Sanitizer for three compartment sink to be manually mixed. VERIFICATION REQUIRED to ensure sanitizer dispenser has been fixed to be dispensing at the proper concentration. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Repeat Observed time marked on pizza sauce to be marked for the future. Time on sauce was 6pm, EHS began inspection and read time at 5:48pm. CDI: EHS reminded PIC that time must be the exact time in which sauce is made. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored in soapy water bucket. CDI: wet wiping cloth relocated to sanitizer bucket. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop without a handle being stored in popcorn kernel container. CDI: scoop with a handle placed in popcorn container with the handle out to replace cup. |