|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of quat sanitizer at 0 ppm quat at the high shelf just inside the kitchen door to the left. CDI - Bucket refilled to correct concentration and PIC reminded to change out often enough to maintain concentraiton. -0- |
|
22
|
1
|
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 TPHC form stating ensuring temperature of foods by placing in a 500 degree oven. CDI - PIC still has emailed copy of form. Today, form amended to state "Take a temperature of food with a thermometer." -1- REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed hydrogen peroxide and WD-40 stored above to-go boxes on shelf to the right, behind cash register. CDI - PIC moved chemicals to a low shelf to the left of the previous position. -1- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles down in the pizza ingredients at the prep line. CDI - PIC put on a glove and lifted handlews out of the food. -.5- REPEAT |