|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetable products such as peppers, tomatoes, etc., stored above the washed, ready to eat salad ingredients such as cut lettuce in the walk in cooler. Items were rearranged such that the washed products were stored above any unwashed produce. |
|
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 Observed sanitizer concentration of the solution in the three compartment sink to be less than 100ppm of quaternary ammonium. Vat was emptied and refilled at the proper concentration. |
|
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 Facility could not produce the TPHC procedure used for holding pizzas out of temperature during the lunch hours. Pizzas are held from 11:00 AM to 2:30PM. EHS printed out a new procedure template and completed it with the PIC> |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rear food storage racks in the freezer not 6 inches aboved ground. Rack should be repositioned to provide such clearance.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a markedly dented can stored amongst other dry goods. Provide a dented can/return item storage area separate from food or utensils. Item was removed and placed into the manager's office. |