|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching required sanitizing temperature. CDI by sanitizing utensils in 3 compartment sink. Soak in sanitizer for at least 1 minute. PIC calling for repair. |
|
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 Observed TCS food items on TPHC not recorded on dry erase board. Follow TPHC procedures. CDI by recording date and time on the dry erase board. |