|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed a sanitizer bottle at the pizza station at 0 ppm quat. Maintain sanitizer at approved levels. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food 45F or below. Observed sauce and cheese 61F and 64F, respectively. CDI - facility will limit time items are out to make pizzas and/or use ice baths. Return visit required to check refrigeration. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. Time logs for the hot bar were not being filled out or only a time the product was being removed from temperature control was on some sheets. In place of a time, a temperature was written. Return visit required to check proper time keeping for the hot bar (non-Asian side.) |