|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottle less than 200 ppm quat. CDI- emptied and mae to proper concentration. |
|
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: Found one items, chicken on make line above 45 F. CDI- PIC discarded voluntarily. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed fresh foods log not updated since Oct. 23. CDI- discard all food that was not new product today.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found seven-day cheeses in case packed on 10/22. CDI- discard. |
|
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 one day of pizaa time holding log without discard times. Make sure to completely fill out log sheets with required information. |