|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed facility out of QUAT sanitizer at 3-compartment sink. CDI - Facility has backup chlorine sanitizer pellets. Chlorine anitizer is reading at proper concentrations. QUAT sanitizer has been ordered. VR to be done by 10/9/20. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken nuggets and regular chicken nuggets maintaining temperatures 118F-130F. Items are only held for 30 minutes using a timer, and then discarded after 30 minutes. But facility's intention is to keep items 135F and above. CDI - Items placed on TPHC. Discussed the use of TPHC on chicken nuggets with PIC. TPHC template emailed. |
|
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 variance approval letter for processed sliced cheese that can be held at room temperature for 8 hours, but item was not time stamped with beginning and end times. CDI - Item time stamped. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of onion rings and fries stored on floor in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal containers wetstacking on drying rack.
No signature needed due to due COVID-19 guidelines. |