| 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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All Food contact equipment is not being sanitized as the last step- Sanitizer was not being used dishes were being washed and rinsed. Demonstrated how to use Regular bleach as a sanitizer |
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Priority (P) |
1 |
| 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 |
Date Marking system is in place however it is not being used for all items that require date marking- Pizza containers with Beef pieces, sausage, green peppers and onions were observed without date marking. |
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Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
In use wiping cloths are not being held in an approved sanitizer. |
Wiping cloths were placed in a container with approved sanitizer- Bleach solution at 100ppm. |
Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single use foam cups were observed in the office area stored in the case- however the case was stored directly on the floor. *** In addition, pizza boxes were also observed store on the floor |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No chlorine-based test strips on site. PIC took a picture of the state chlorine test strips. |
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Priority Foundation (PF) |
1 |