.HACCP: DISCUSSED PROPER HAND WASHING QUAT SANITIZER USED.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food (Reeses) on the floor in the food prep area.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Wiping cloths clean, used properly, stored
A blue wet towel stored by the front hand sink.
Store wet wiping towel in a sanitizing solution in between uses to prevent bacteria growth.
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza oven.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Box of single service box stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel in any of the hand sinks in the facility. Provide paper towel, always, at all hand sinks.
- Floors properly constructed, clean, drained
Soiled floors under racks in front and back walk-in cooler and walk-in freezer. Clean and maintain clean floors.
- Critical: Toxic items properly stored
Chemical cleaner stored on lower shelf of steel table with single us food (hot dog) bags. Store chemical away from food contact articles. Chemicals moved.
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9/30/2011 | Routine | 86 |
HACCP: Discussed food protection during storage and display. Quatz sanitizer used.
- Critical: Hot food at proper temperatures
Temperature of Tornado in the grill at 127 degree F. Ensure temperature of hot potentially hazardous food at 135 degree F during holding for sale. Grill was turned up.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food on the floor in front by pizza oven, and in the walk-in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Wiping cloths clean, used properly, stored
Multiple wet towels on tables and counter. Store wet towels in sanitizing solution in between use.
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza oven.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
Soled floor in the following araes: in the walk-in cooler and freezer near the ktchen, in the mop closet, and under the 3-compartment sink. Clean and maintain clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust on the hood vent over pizza oven. Clean routinely to prevent dust accumulation.
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5/13/2011 | Routine | 88 |
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