|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF
The food establishment will need to implement a Vomit & Diarrheal Clean-Up Plan.
CDI-Paperwork provided and discussed with the PIC during the inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Observed vegetable chopper soiled with dried debris. Must be cleaned and sanitized before each use or at least once every 4 hours.
CDI-PIC put chopper in 3 comp sink to be washed, rinsed, and sanitized. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11(A-B) Separation-Storage (P) Observed one bottle of bleach stored in cabinet under hot hold for pizza. Poisonous or toxic chemicals must be stored in approved chemical storage when not in use. CDI-by relocating to proper storage.
*Points reduced due to improvement* |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 (A-B) Food Temperature Measuring Devices - PF
A food thermometer was not provided or readily accessible during the inspection. At least one food thermometer shall have a small-diameter probe designed for measuring the temperature of thin food items. *VR will be conducted 4/30/2026 to ensure thermometer is provided* |