| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Hand sink blocked at pizza prep area. Have board covering hand sink. This hand sink is to be used when making pizza. Should wash hands then put on gloves. |
|
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap at hand sink at pizza prep area. No soap at hand sink in employee rest room. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Probed thawed pizza topping in pizza prep cooler with state certified thermometer with temperatures between 50 and 51 degrees should be 41 or below. |
Voluntarily discarded food not 41 or below in pizza prep cooler. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Hand sink at 3 bay sink area brown build up, shelves at pizza condiment cooler food spillage need to be cleaned more frequently. |
|
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No lid on trash can in women rest room. |
|
Core (C) |
1 |