|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed employee drink stored w/ dry goods above food prep surface- CDI: drink discarded |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Store raw chicken below raw hamburger/beef to prevent contamination. -P Observed 1 container of raw, marinated chicken above raw hamburger in reach-in. CDI: Items re-arranged properly |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Rapidly re-heat sauce prior to placing in hot hold well - P Observed sauce re-heating in hot well at 122 - CDI: sauce re-heated at stove to boiling |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp (see chart) - all violations corrected during inspections in the following manners: artichoke hearts, roasted peppers discarded, mozz in flip top 2 - chilled to 41F, items in salad prep unit were labeled w/ discard time for temp. TPHC |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 Observed pizza pie (by the slice) being held on time w/ time sticker, but no written procedure was available - inspector to provide template w/ follow-up with-in 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser not labeled and cleaner stored with bread. CDI: labeled and relocated, respectively |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed working containers of spices, oils and water bottle with no labels |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed large, grey garbage containers used for bulk sauce storage in walk-in; these containers are not designed for food use and are too large to fit in 3-comp sink or dish machine for proper wash/rinse/sanitize |