|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed one employee drink atop cutting board on cook line. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed container of rosemary directly stacked atop basil in prep unit. CDI - Rosemary was re-located to appropriate storage area. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed italian sausage, mozzarella, & salami held above 41F inside the pizza prep unit. Observed another prep unit holding ranch and crema (dairy containing) above 41F. Affected items were voluntarily discarded during inspection. REPEAT & 3 day VR REQUIRED to check that pizza prep unit is cold holding items below 41F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed cans of household use RAID in chemical/linens closet. CDI - EHS advised to remove non-commercial use pesticides from establishment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many flying pests in chemical/dirty linen closet as well as around area used to store potatoes and onions. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed pizza prep unit holding ambient temperature of 47F-48F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris in bottoms of bus tubs that are storing clean utensils, lids, and squeeze bottles.
Observed dust build up on fan on wall next to chemical/linen closet.
More frequent cleaning to preclude accumulation of food debris. |