| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels at hand sink behind warmer/pizza prep area. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Pizza cutters, tongs at prep area that is ambient temperature soiled/organic matter. No way to determine cleaning frequency of utensils. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Kitchen warmer- inside racks and bottom shelf organic buildup. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
in |
organic bulildup on |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Retail area water stains on ceiling tiles and black buildup on tiles around ceiling vents. Kitchen black buildup on floor under equipment. |
|
Core (C) |
0 |