|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed some clean plastic storage containers and can opener stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 2 containers of spaghetti cooling in tightly covered container from night before at 47 degrees F.cdi, spaghetti voluntarily discarded by PIC |
|
22
|
2
|
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 employees not following TPHC procedures for pizzas and not labeling as required. CDI, 3 pepperoni and 1 supreme pizza voluntarily discarded by PIC. Repeat. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 - Observed spaghetti cooling in tightly covered containers from night before in walk in unit. CDI, spaghetti voluntarily discarded by PIC. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed paper plates and single-service disposable bags stored in area at front counter with debris and soil. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some rodent droppings and soil accumulating on corners of floor under dry storage in kitchen. Clean to prevent pest harborage. |