|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - 0 pts - Observed thermometer with food debris build up. Ensure that product is cleaned after use or every four hours. CDI - Cleaned, |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 half and half on time with no timer. According to procedures product will be placed on time by buzzer or label. Buzzer or label was not on product. CDI - Product discarded.
Ensure procedures are followed as written. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat- Observed sanitizer reading 50 ppm under coffee machine. |