|
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 half and half reading 63F and whole milk reading 50F. CDi- Placed in reach in to cool down. Ensure that product remains at temperature at all times. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 - Currently establishment maintains customer cream station for half and half, whole milk, and 2%. Product is on a 2 hour timer for quality and safety. There are no procedures in place to allow for TPHC. Procedures must include all required areas. PIC has been sent TPHC form to be completed by 11/23.
Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed quat sanitizer reading 0-50 ppm in buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed employee cloth drying utensils. Ensure all are air dried. |