|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 utensils stored clean with visible food debris on them. CDI- items were set aside for recleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding in a hot box and in a steam table below 135F (see chart). CDI- items in hot box were reheated in the oven. Advised PIC to keep hot box at higher temperatures to maintain foods above 135F. |
|
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 lettuce, tomato, and pickle combo being stored using TPHC without a time written on the dry erase board. CDI- time added to board. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
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 the facility not following approved variance procedures for manual warewashing using a 2 compartment sink. PIC indicated food containers and utensils are washed in one compartment, rinsed in the other compartment, and then sprayed with a sanitizer solution while on the drain board. The facilities written procedures require them to drain the rinse water and immerse the utensils/equipment in sanitizing solution for 30 seconds if using quat sanitizer. The facility also did not have a variance approval letter on site today. VR within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets at ~50ppm quat concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use lunch trays stored food contact side upright and uncovered along the food service lines. |