| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
out |
no handwashing sink at prep/3 compartment sink area. |
install hand sink at prep/3compartment sink area. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
no hand washing sign at hand sink in rest room. |
have hand washing signs at all hand sinks. |
Core (C) |
0 |
| 09,10,11,12 Approved Source |
in |
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|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Pizza being made for customers without a hand sink for employees to wash hands before prepping/making pizzas. |
Have hand sink at prep area for employees to wash hands before starting work/prepping/making pizza. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Ice machine- red/brown organic matter on inside of machine and inside ice guard. |
keep inside areas of ice machine cleaned/sanitized. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Soiled pizza cutter at pizza oven area |
Food contact utensils at ambient temperature must be cleaned/sanitized every 4 hours. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Ice scoop on top of ice machine not covered or protected. |
protect ice scoop when not in use. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no test strips found for bleach sanitizer |
have sanitizer test strips for sanitizer used. |
Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
old build up inside 3 compartment sinks need cleaning. |
sinks should be cleaned at a minimum of every 24 hours. |
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
What use to be a rest room now have taken out toilet and hand sink and installed the ice machine. Have drain lines from ice machine poked between wax ring from the toilet. No air gap- pipes below flood rim. |
Pipes should be at least 1 inch above the flood rim not inside the flood rim. |
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
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|
0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
no toilet tissue in restroom. |
keep toilet paper in rest room. |
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
open ceiling tiles at pizza prep/open area |
install ceiling tiles at prep area. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
no stoppers found for 3 compartment sinks. |
have stoppers for 3 compartment sinks. |
Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
lights not shielded at ice machine area. |
have shielded light at ice machine area. |
Core (C) |
0 |