|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top cooler holding above 45F (see temperature chart) . CDI- product has been out less than 2 hours so placed in cooler to rapidly cool to 45F. REPEAT
Observed garlic spread sitting out at room temperature during lunch. CDI-placed in cooler. |
|
22
|
1
|
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
Observed no begin and end times for cooked pizza held on time in lieu of temperature. CDI- product labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes at 3 compartment sink. CDI-items sent to be rewashed and air dried. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in facility not smooth and easily cleanable. PIC states this location is slated for an upgrade and remodel. |