|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Fully wash utensils and equipment. Observed 2 dirty plastic pans stored as clean. CDI4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer less than 100ppm in the 3 compartment sink. CDI |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Brie is not on the list of cheeses that is exempt from date marking. Observed Brie cheeses date marked for longer than 7 days. PIC pulled cheese past 7 days and remarked others for 7 days. CDI. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. Facility is using time as a public health control for the hot bar. Observed the procedures do not include all necessary components such as how the time is documented. A copy of the rule was left for the facility. Also, times had not been updated on the time board. Return visit required. Provide information that this cheese is exempt from date marking or date mark as specified in the rules. |