|
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 pizza in display case at a temperature of 114F. Employee elaborated that pizza is to be held on TPHC, along with other TCS foods. When checked, on site TPHC plans listed ‘TCS foods’ along with other menu items, but pizza was not mentioned by name. TPHC logs did not list pizza. CDI - Pizza was added to TPHC log as means of effective labeling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in warm soapy water at a concentration of 0 ppm. CDI - Employee remade sanitizer bucket with readily available sanitizer to an effective concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) bins wet stacked at drying racks. CDI - EHS and employee reoriented containers to allow drip drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two (2) flattened cardboard boxes on floors of rear area kitchen on top of non slip mat. |