|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 missing data in Time log book for pizza made day prior to inspection. Ensure procedure is followed for time. CDI by instruction. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
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 Observed sushi rice labeled with date as per procedures, however the rice was not labeled with time of prep or time to be discarded as required by approved HACCP plan. CDI- Time of preparation and time of discard were labeled on outside of container of rice. |
|
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. Observed build up of debris on outside of container of dry goods. Observed some food debris on front of food storage doors under food display cases. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several small cracks and devits in floor behind counter. Floor is no longer easily cleanable. |