|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts. Observed quat sanitizer at 3-comp sink recorded at 50ppm. CDI: changed out and corrected to 200ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed greasy residue on dough containers. CDI: removed and stored at dish sink to be recleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat: 1 pt.
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 proper written procedures for pizzas being held on TPHC. CDI: paperwork e-mailed again; reviewed on site. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 0.5 pts.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Chicken Caesar salads cooling in walk-in while stacked and covered. CDI: lids removed and salads were spread out in one layer to properly cool. salads rechecked at 42-44F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dough containers stacked wet on back shelf. |