|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Metal pan with scrub pad in it laying on side of hand sink bowl. CDI: pan moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: no means of drying hands at hand sink in dish pit. Towels provided. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Cold pizzas placed in reheating equipment, then transferred to holding display when below 135F. Refer to temperature chart. CDI- pizzas placed back into heating equipment and reached 150F. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Backflow Prevention Device, Design Standard - P: Backflow device at can wash damaged. Replace. Verification within 10 days. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.115 Maintaining Refuse Areas and Enclosures - C: Facility has no dumpster. Former franchisee had dumpster removed two days ago. Bags of trash placed outside of enclosure. PIC states dumpster ordered and will arrive by the weekend. Meanwhile, private contractor will be utilized to dispose of trash. Verification within 10 days. |