8: 160 Observed food employee drink out of an open cup and then begin food prep without washing hands. Corrective Actions: Wash hands after eating or drinking.
10: 3045 Observed restrooms to not have signs reminding employees to wash hands. Corrective Actions: Post signage reminding employees to wash hands. EHS provided signs to post.
47: 1570 Observed prep unit across from fryers to be slightly elevated, at 48 degrees. Foods in unit were either from room temperature (canned items) or just cut (sliced tomatoes). Unable to verify true food temperature as everything came from room temp. or just cut. Corrective Actions: Monitor unit to ensure food items are kept at 41 degrees or below. If unable to maintain temperature, discontinue use and have unit serviced.
49: 1800 Observed food debris in the bottom of the standing freezer. Corrective Actions: Clean. Maintain clean.
56: 3200 Observed heavy build up on hood system above pizza oven. Corrective Actions: Clean. Maintain at a frequency to prevent build up.
Additional Comments
Observed raw chicken boxes stacked in corner. Employee stated these are used for large to go orders. Discussed comtamination risk and employee discarded. Observed "old" bread sticks stored in potato box on top of pizza hood. If saving for person use or purpose, remove from kitchen as presence can attract pests.
Food Temperatures
Description
Temperature
State of Food
sausage (pizza prep - bottom)
28 °F
Cold Holding
olives (salad prep)
41 °F
Cold Holding
lasagna (RI)
41 °F
Cold Holding
lemons (salad prep)
42 °F
Cold Holding
ham (WI)
37 °F
Cold Holding
sausage (WI)
41 °F
Cold Holding
ham (pizza prep)
41 °F
Cold Holding
marinara sauce (stove top)
104 °F
Reheating
meat sauce (stove top)
186 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine
chemical
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
reach in freezer
-6 °F
prep unit
48 °F
walk in cooler
32 °F
salad prep
38 °F
walk in freezer
-15 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.