|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products out of temperature in a reach in unit. Refer to temperature chart. CDI - discarded product; advised to use thermometers more often to check product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed on product, potato salad, that has been open for more than 24 hrs without a date label on the product. CDI - voluntarily discarded product; educated about proper date marking criteria. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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/Pfn REPEAT VIOLATION. Observed that facility still did not have procedural paperwork for TIME controlled product (asian buffet and pizza bar). CDI - provided TIME procedural paperwork to the PIC; educated on how to fill out paperwork; educated to keep these procedures and to keep a time log for all TIME controlled products. |
|
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 containers wet stacked. CDI - educated about not leaving items wet stacked; removed containers from each other to allow to air dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles (pizza boxes) stored where they are exposed to contamination. Advised to clean the surrounding area and store the pizza boxes to where they are not exposed to contamination. |