|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
Pf 3-501.19(A)(1)(a) Time as a Public Health Control. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food for ready-to-eat food that is displayed for sale or service, written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon requests that specify holding food a maximum of 4 hours when removed from hot holding temperature control of 135 degrees Fahrenheit or greater. Pizza slices being held for up to 4 hours using time as a public health control. No written procedures available. Procedures to be written, maintained on the premises, and followed. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11(A) Hair Restraints. Food employees shall wear effective hair restraints such as hats when working with food or clean equipment. Food employees not wearing hair restraints. Need to be worn. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B)(1) Wiping Cloths. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in properly mixed chemical sanitizer. Cloths lying around kitchen being used to wipe off counters; need to be kept in properly mixed chemical sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(B). Equipment, Good Repair. Equipment components such as seals shall kept intact. Seal falling off left door of pizza prep unit. Needs to be replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue/debris. Handles/bottoms of RI units, nonfood-contact area of meat sliced, shelving all have food debris/residue present. Need to be cleaned/kept free from debris accumulation. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
P 5-205.15(A) System Maintained in Good Repair. A plumbing system shall be repaired according to law. Drain pipe from 3-comp warewashing sink broken and sewage being funneled to drain by use of pans. Needs to be repaired properly according to plumbing code. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
P 5-402.13 Conveying Sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Wastewater from warewashing being funneled to drain through use of pans. Drainage pipe is broken and needs to be replaced. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) Cleaning. Physical facilities shall be cleaned as often as needed to keep them clean. Facility needs to be deep cleaned, especially under and behind equipment. |