|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11After being cleaned, equipment food contact surfaces and utensils shall be sanitized in approved sanitizer at appropriate contact times which are consistent with those on EPA-registered label use instructions.
Observed employee sanitizing dishes by briefly dipping them into quaternary ammonia solution for less than the required 60 seconds as instructed on Ecolab quaternary ammonia chemical label. CDI. Instructed employee to re-sanitize dishes for 60 seconds. Employee re-sanitized dishes. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken, ham, mozzarella cheese in grill prep cooler, chicken wings, chicken poppers in small reach in cooler, and sausage, pepperoni, and chicken in walk in cooler all above 41F (see temperature chart). I will return within ten (10) days to verify compliance of violation. |
|
27
|
1
|
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 and approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed no time label on pizza sauce held for 10 hours per state variance approved procedure. CDI. Had the PIC properly mark the sauce from the time it was placed out. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed walk in cooler in ill repair. Observed walk in cooler door not closing properly and dust buildup on condenser fans. Observed ambient thermometer reading 43F-47F in different portions of the walk in cooler. PIC called repairman onsite to address issues with walk in cooler. |