14: Observed employee rinse off spatula with the hose and not properly wash/rinse/and sanitized. Also observed the QA dispensing at 0ppm, accourding to pic dishes have been done Today. COS informed pic, discussed proper wash rinse and sanitizing procedures, and manually adding sanitizer untill the dispenser is working properly (reading between 200ppm-400ppm). Gm came in at the end of the inspection and removed the piece that controls the concentration, machine dispensing at 500ppm and gm stated they will dilute the sanitizer.
This item has been noted on 3 consecutive inspections, will submit revocation paper work and resend fact sheets and a food safety plan via email. Let pic know im available to assist and asnwer questions if requested.
22: Observed active pizza prep but pic did not have the Timer set per tphc policy (written policy posted above pizza line), all 38 peperonit pizza above 41°f. Pic also noted that the timers are not working, changed the batteries and still they did not work. COS 38 pizzas were discarded, pic statered tracking the new pizza rack manually with pen and paper.
22: Observed pizzas in the hot box without a time and date stamp per tphc policy, all 3 pizzas were 160°f or higher so they were not discarded. COS discussed following the written policy with pic
37: Employee’s phone On prep counter while actively preping food.
54: Air vents/filters in kitchen dirty with dust debris, and the air vents in wic are also collecting dust.
Additional Comments
Item 14 has been noted On 3 consecutive inspections, will submit the revocation paper work.
Email: Caesars2426@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
Observations
OUT
22 Time as a public health control: procedures and records
COS
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
