|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed foods, utensils, equipment, and single-use articles.
Personal water bottle stored on top shelf. CDI- Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Pepp. stored in flip top above 41F (see chart). CDI- Put on TPHC. REPEAT. Points not escalated due to different nature of violation. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with procedure in the HACCP plan as submitted and approved as part of a variance or local approved. Maintain records as required. -P/Pf
No TPHC sticker on pizza sauce. CDI- TPHC sticker added. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods. -Pf
No thin probe thermometer on site. VR. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
et stacking observed. |