|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed milk left out for extended period of time reading 51F. CDI- Placed back in reach in to cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 whole milk, half and half, and 2% reading 47-68F. Product is under a 2 hour timer but there is no procedures in place that answers all the questions required per the food code. Several procedures discovered but do not comply with all requirements.
Verification required for procedures. Ensure form is filled out or a starbucks procedure is discovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed sanitizer reading 50 ppm under coffee machine. All others read 400 ppm. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Several items stored on the floor in the customer area. Ensure that all items are at least 6 inches off the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Repeat - Floors - Floor cleaning needed throughout. |