|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercial pizza sauce hot holding between 127F and 131F. PIC stated he gives pizza sauce out as condiment. CDI - Item was reheated to 135F. -0 points- |
|
26
|
0
|
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 Observed spray bottle of unknown substance stored under three comp sink in kitchen. PIC identified contents as Quat based sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Control insects in food establishment to prevent infestation. -1 point- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food cups and box of paper plates stored on floor in kitchen area. -0.5 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of oil and grease and outside surface of pizza oven and pizza grate. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
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 clean. Caution should be used to minimize food exposure. Observed vents on reach in coolers and reach in freezers with build up of dust and food residues. Observed build up of oil on sanitizer dispenser at three comp sink. Observed food splatter and build up on walls and FRP around food prep area and reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points- |