|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items at sandwich prep station holding cold above 45F due to being overstacked in pan and uncovered. CDI-all items out of temperature taken to cool down and product level lowered. |
|
22
|
0
|
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 discard times for pizza on TPHC not being recorded in logbook. CDI-instructed emplyoee to record discard times. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 employee saucing pre-chilled boneless wings. Observed wings sitting out at room temperature waiting to be prepped for more than 15 minutes. Employee sauced wings, put into clamshell for customer self service and placed in display case without chilling down again. Observed wings at 60F. CDI-wings taken to cooler to chill to 45F before being placed back out in holding unit. |
|
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. Observed equipment in various stages of disrepair such as missing handles, broken handles, sinks cracking, etc. |
|
47
|
0.50
|
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 on equipment throughout. Clean tracks of display cases, inside coolers and cabinets. |