| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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employee drink stored at main prep table in kitchen. Drinks should be stored in a designated area not at a prep area. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Mixer- Pizza dough bowl- dry white organic matter still on inside of bowl and white matter on back splash of the mixer. Clean pizza pans storage- pans still have cooked pizza on pans. |
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Priority Foundation (PF) |
5 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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kitchen- pizza cutting board, pizza cutter on prep table that ready to eat pizza on with dry organic matter on areas no one knows last time washed. Employees that started morning shift stated was that way when they came in. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Pizza pans in use at pizza prep area brown/orange organic matter on pans no one knows when they were cleaned last. did write this under wrong violation last inspection should have been under this violation 1/11/24. |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Chemical spray bottle stored on prep table in kitchen. Moved to chemical spray bottle storage area at time of discussing. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Retail self-serve donut case no ingredients labeling at self-serve display case. |
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Core (C) |
2 |
| 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 |
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kitchen-wet wiping cloth on prep table not stored in sanitizer water. |
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Core (C) |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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dough hook used at mixer pitted no longer smooth/easy cleanable. |
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Priority (P) |
2 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Retail areas- dust build up on tops of coffee machines, fountain machines backsplash areas brown/yellow organic build up. |
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Core (C) |
2 |