|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink dispensing sanitizer at a concentration of 0 ppm QAC at time of inspection. Sanitizer buckets and bottles had already been filled with the 0ppm solution. CDI: PIC adjusted supply container and concentration eventually increased to 200 ppm QAC. Bottle and bucket were discarded and refilled with 200 ppm solution. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one scoop with minor food residue on the food contact surface at gelato bar area. CDI: Sent for re-washing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed cheeses in cheese display area holding between 44-45F with a shelf life of seven days. No items were out of date today but PIC was informed of rule requiring a 4 day shelf life for cold soft cheeses if held between 42 and 45F. PIC made preventative maitenence work order during inspection. |
|
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 white boad that facility uses to record TPHC end times blank at beginning of inspection while wings and ribs had already been stocked in case for almost half an hour. CDI: PIC labelled with correct end times as she was the one who cooked them and knew when they left temperature control. At the time of inspection, wings and ribs were still over 135F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes sitting in the top of pizza unit above cold wells at 60F. CDI: PIC moved tomatoes into reach in unit and vented to facilitate rapid cooling. |
|
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 service cups stored with lip contact area exposed to potential contamination from air. |