|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Sanitizer not made available during the inspection.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution of 50-100 ppm.
CDI - Co-worker went and purchased a bottle of bleach and returned before the end of the inspection and made a chlorine solution measuring 50-100 ppm. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Fly trap directly over the pizza oven.
FOOD shall be protected from contamination by storing the FOOD:
(2) Where it is not exposed to splash, dust, or other contamination; |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (Repeat)
All handles on the three door refrigerator are broken.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Additional ,cleaning is needed on refrigeration bottoms
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |