|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - C The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
There is no one here during time of inspection that is a certified food protection manager. |
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(4) - C Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings
The pizzas on the speed racks were uncovered. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C) - P If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
PIC stated that they are cleaning pizza cutters once a day. CDI- EHS discussed washing, rinsing, and sanitizing pizza cutters and other utensils every 4 hours. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
The prep bottom is not working and is not being used. A work order has been put in. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) - C The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
There is carbon build up on most of the pizza pans and metal sheet pans. |