|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P-Observed employee take pizza out the oven and touch it with his bare hand and put it on a plate. CDI-employee put pizza back in oven and cooked to over 165F and use utensil to get pizza out. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Observed the hand washing sink at the dish wash room blocked by a stack of cups. Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf CDI- CUPS REMOVED. |
|
22
|
0
|
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- Procedure was being followed correctly however PIC couldn’t show EHS procedures. CDI-emailed copy of TPHC form and procedures filled out during inspection. REPEAT VIOLATION Previous violation corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders cooling while tightly covered in reach in and in the walk in cooler. CDI: Items uncovered and cooled to 41F by end of the inspection. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Oil and water bottles were not labeled during the time of inspection. CDI: Bottles labeled during inspection. |
|
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.Observed tongs stored on the handle of the pizza oven door. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed an employee cell phone stored on the prep table while pizza dough was being prepped as well as on front pizza prep table. CDI: Employee placed phone in pocket.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Items separated for air drying. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Cleaning is needed on top of the dish machine, behind equipment, and along the storage racks. REPEAT VIOLATION |