3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers are stacked together wet without properly air drying.
3717-1-04.4(B) / Cutting surfaces.
Repeat The pizza cutting board cannot be effectively cleaned and sanitized due to excessive scoring.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. Multiple pieces of equipment are not clean (freezer, exhaust hoods, pizza oven, hot holding equipment, storage shelves, and cold holding equipment).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the entire facility not maintained clean (kitchen, bar, dining room, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-April-2019
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |