|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
No hand washing sign present at the time of the inspection.
CDI- An email copy of a handwashing poster was sent to PIC. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
Observed sliced tomatoes, feta cheese, lettuce, and hummus all holding a temperature of above temperature threshold of 41F.
CDI- All of the items were moved to the reach in cooler to cool down below temperature threshold. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of pizza sauce stored directly on the ground under a prep table. Ensure that food is maintained in a clean, dry location at least 6 inches off the ground. CDI- Items were moved to shelving to prevent any possible contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked dishes. Ensure that dishes are being properly pyramid stacked to allow air flow and achieve adequate air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used.
Observed single service boat trays left open-ended during the inspection. Ensure that boat trays are inverted to prevent a possible contamination.
CDI- Boat trays were inverted during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair.
Observed damaged door handle on pizza dough cooler, prep unit not holding temperature, gasket channels that are torn in produce reach in, and deep cuts in cutting boards. Replace as needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
Observed build up left attached to ceiling vents throughout. |