|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating pink residue. Clean and maintain. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed written plans state to document foods and times on white board. Observed white board not being used.CDI - Discussion with the PIC and went over their written plans. breakfast is from 6-10AM, items (cheese omelette and sausage) were documented |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility is using a pH test kit to test Quat sanitizer. Discussion with the PIC on the correct test kit to obtain. Verification visit required within 10 days to ensure compliance. |