|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and salami holding above 41F in make table. CDI- items transferred to walk in cooler for cooling. |
|
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 Facility has variance approval for extended TPHC on pizza sauce. EHS observed facility storing these sauces at room temperature without a start or end time on product container. CDI- time stamps added to containers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.12 Prohibitions - C Only store items in the restroom if they are going to be used in the restroom. Observed facilities paper towels being stored in the restroom. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic container with a crack in the bottom and a plastic bottle that was cut to be used as a funnel with jagged edges. CDI- items discarded. |