|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the following items stored clean with food residue on them: robot coup attachment, 3 ceramic serving bowls, 3 large plastic tubs, and 1 spatula. CDI- items set aside for recleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed both the bar dish machine and the kitchen dish machine operating at 0ppm chlorine concentration. PIC contacted service technician for repairs and are scheduled to come out later today. Instructed PIC to wash dishes in the machine but to sanitize them in the 3 compartment sink prior to putting them away. VR required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the facility storing a container of lobster cream sauce at room temperature. CDI- sauce was relocated to a reach in cooler. |
|
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 PIC could not locate TPHC procedural document for their whole pizzas. CDI- procedure filled out today. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 green cutting board showing signs of scoring. |
|
47
|
0
|
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 wooden pizza 'peels' with food debris accumulation on the handles of the utensils. |