3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms. Code states food employees must use paper towel to turn off faucet to avoid recontamination of hands. Action not observed during handwashing at time of inspection.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed pizza and sandwhiches in hot holding case at 128 degrees. All hot holding is to be 135 degrees or above. Heat was turned up as product had only been in case for an hour.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. Food employee was incorrectly cooling sausage gravy that is used for breakfast pizza the next day. Gravy was put in ice bath.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed daylighting on back door. All entrances to the outside must be covered to avoid pests entering the building.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. Food employee was using Quat sanitizer, facility had no Quat test strips at time of inspection.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-December-2023