Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Pizza cutter and cutting board cleaned twice daily when required to be cleaned every 4 hours. Employee removed the utensils and provided clean utensils during inspection.
Equipment and utensils-durability and strength Observation: Top plate on pizza dough mixer with paint chipping off and rust build up.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Products in open face cooler temped at 45*F. Products were moved to the back of the cooler and the dial was turned up to bring the products down to 41*F by the manager.
01/06/2016
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Underside of ice cream machine to be free of buildup.
Common name-working containers Observation:Generic bottles to have the contents labeled, spray bottles.
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