|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener.CDI-Can opener was rewashed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a chicken, pork chop, and other items on the front line below 135F. CDI-Items reheated to 165F and above. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf-Per PIC the food items on the serving line are on time and after 4 hours they discard or take the food home. However procedures are not in place of what items are being held on time along with the beginning and ending time. CDI-Explain to PIC about TPHC and emailed TPHC form. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep table. |