| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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The pizza preparation area is not conveniently located to the hand sink in the kitchen. PIC has been working with contractors to add another sink to this area. |
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Priority Foundation (PF) |
1 |
| 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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Pizza cutter and tongs from the previous night were found in the deli prep area by the pizza oven. These had yet to be used for the day- Food contact equipment at ambient temperature must be washed / rinsed and sanitized every 4 hours. |
PIC moved these utensils back to the three bay sink to be washed before use |
Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Used Glove was found in the food prep area on the deli pan. Once gloves are removed, they are required to be discarded. |
Used Gloved was discarded during the inspection. |
Priority (P) |
0 |
| 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(4)(b) Fixed equipment shall be spaced to allow cleaning, sealed to adjoining walls, spaced at least 6inches from the floor |
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The 3-basin ware washing sink is not sealed to the wall. PIC stated this will be corrected the week. |
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Core (C) |
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| 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 Test Strips on site for the QUAT based sanitizer |
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Priority Foundation (PF) |
0 |