| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed employee wash out pizza toping storage container in hand sink in food prep area. |
Inspector discussed importance of hand sinks only being used to wash hands. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no documented cleaning frequency for in use pizza cutter or tongs. PIC stated utensils are washed after every use in hand sink with dish soap. |
Inspector discussed importance of not using hand sink to wash dishes. Inspector also had PIC turn on dish machine, how to test with hot water sanitizing, and wash and sanitize in use pizza cutter and tongs. Inspector also gave suggestions on how to document time for cleaning in use ambient stored food contact equipment. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking for pizza topping in pizza make unit. PIC stated items are held longer than 24 hours. |
PIC voluntarily discarded topping with no date marking. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed excessive ice build-up in novelty ice cream freezer making surface non cleanable. |
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Priority Foundation (PF) |
2 |