|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone and boneless chicken wings above 41F inside make-counter fliptop. CDI- PIC moves to WIC for rapid cooling. REPEAT. (-3) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unlabeled tomato sauce in back of store which should be labeled in accordance with the variance allowing for 8 hours TPHC of tomato sauce. CDI- PIC label sauce for 8 hours. (-0) See comment. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of rust and debris at clean dish rack beside 3 comp sink. Increased cleaning frequency is recommended. (-.05) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed toilet in restroom cycling water for the entire duration of inspection. Repair at earliest opportunity. (-0) |