|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 Facility is using TPHC for pizzas but not following procedures correctly. Employees are not recording any food item and times. CDI-through instruction. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 a few items put into display coolers before cooled to 45F such as pre-made sandwiches in plastic clamshells. CDI-items put back into walk in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen. PIC stated that fly control fans at front door had been inoperable for a couple weeks and just recently repaired. Also observed sticky pad with large amount of dead flies. PIC stated these are changed out every two weeks but will change out sticky pads more frequently. |
|
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 crumbs/food debris on tracks of display cases and on dry storage case tracks underneath sandwich make line. |