|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC is not a certified food protection manager and priority items were identified during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; 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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pizza sauce in prep area was 50 degrees. Cold hold potentially hazardous foods at 41 degrees or less. CDI- sauce placed in cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria - Chemicals (P) Chlorine solutons applied to food contact surfaces shall be 50-100 ppm. Sanitizer was >500 ppm. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12; Priority Foundation; PIC unable to locate thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3 |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
101.19; Core; Walk-in cooler is made of wood (ceiling, walls, shelves). NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nona
4-205.10 Food Equipment, Certification and Classification (C) Observed non-NSF freezers. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14; Priority Foundation; No chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Inside of prep cooler in need of cleaning. Fryer in need of cleaning. Nonfood-contact surfaces throughout facility in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Walls around pizza prep area in need of cleaning. Hood vent in need of cleaning. |