|
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 paper notebook with previous dates and times for pizzas held on TPHC. However, observed no time entries for date of inspection. CDI - PIC and department manager determined with employee what time pizzas were removed from oven and placed slips of paper denoting start and end time for each pizza underneath their storage point at pizza bar.
Note: PIC stated that TILT/TPHC instructions are maintained within company wide digital SOP instructions. In the event that these instructions can not be made readily available, EHS provided blank TPHC documents to PIC to be filled out and stored within departments as needed. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer within department at start of inspection. CDI - Department manager provided thin probe thermometer from deli department for use within the pizza bar. Provide a calibrated, thin probe thermometer to each department during hours of operation. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stacks of single service articles (single slice pizza trays) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. |