|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in pizza area is reading 0 ppm. CDI- Sanitizer will be manual filled.
Discontinue using diversity container until it can be properly used. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Turkey was not properly labeled. CDI- PIC labeled. // Ensure that dating procedure for items on display is correct at all times. Some items were marked as if they were not cooked but they were in the walk in cooler. (ex. grilled salmon and turkey burgers)
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Ham (6/14-6/17) and turkey (6/15) were not discarded by 7th day. CDI- Items were discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - 0 pts - Acidified sushi rice prepared at 8 pm (6/23) was still in line on arrival of inspection. Procedures states that rice shall only be maintained on site for 10 hours. CDI- Rice was voluntarily discarded.
Discontinue leaving rice in establishment over night. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Pizza sauce and tomatoes stored in pizza station make top unit. To ensure proper cooling use rapid cooling equipment such as a walk in cooler or a reach in that will remain closed to allow for cool down. CDI- Items were placed in reach in. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in under counter shelving throughout. |