|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; Can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - item moved to the 3-comp sink for thorough cleaning. All other equipment observed clean. Manager is working with employees to clean this daily. Full points may be taken for repeat violations. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Mozzarella sticks and chicken nuggets in the makeline reach-in unit were observed at 45F. TCS foods shall hold at 41F or below in refrigeration. CDI- items moved to walk-in cooler. PIC said drawer was likely left open too long. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Two bottles of equipment cleaner stored on shelf above unassembled pizza boxes. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Boxes were wrapped in plastic. CDI- bottles of chemical were moved. No point taken today. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12; Core; Pizza fork stored on top of oven where dust and debris is present. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Employee washed and relocated this utensil during inspection.
Food scoop handles stored in pizza ingredients on makeline. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Store scoops accordingly. Scoop handles readjusted. |