|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink reading 0ppm QAC. Sanitizer supply was nearly empty. CDI: Replaced empty sanitizer with fresh supply and after running for 10 minutes, sanitizer was dispensing between 200 and 400 ppm QAC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon on ice display reading 56F. The majority of the product was not immersed in the ice. CDI: Melons removed to be cooled and ice levels raised to ensure proper cold holding. |
|
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 cut cantaloupe on consumer self service display ouside of temperature control with no TPHC procedures in place for monitoring product. CDI: Provided TPHC procedures and had PIC fill them out. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on fans in cold prep room. |