|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizing solution in 3 compartment sink testing 0ppm QAC. CDI by refill and test 200ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize. |
|
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 sausage, pepperoni, ham stored in pizza prep cooler > 45F. Observed flip top to be open upon arrival. Ambient air temperature of unit observed to be 44 F. CDI by closing flip tops and observed food temperatures of 45F prior to departure. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 Observed pizza on rack without TPHC dry erase board marked for time. CDI - marked for time. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical cleaner. |