|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris build up on immersion blender. CDI - brought to dish pit for cleaning procedure.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer less than 50 ppm at the 3 compartment sink. CDI - removed concentrate from the dispenser line to create the solution by hand; currently at 200 ppm. Advised to have technician service the dispenser. VR |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf REPEAT VIOLATION. Observed food employee's did not have pizza sauce letter on site; pizza sauce shall be held accountable for because sauce sits in temperature danger zone at room temp for 8 hrs. CDI - PIC called a regional corporate manager to email letter. Letter is printed and hung up in the office. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items on storage rack. CDI - removed items from each other to allow air drying. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed substantial amounts of food debris on floor in kitchen. Advised to keep floors clean. |