|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer concentration at three compartment sink dispensing @50ppm. CDI: PIC opened up flow on sanitizer dispenser. Sanitizer now reads 150ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in pizza make table. PIC stated wings placed in unit @11am. CDI: PIC moved wings to walk-in cooler for rapid cooling. Product reached 41F. |
|
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 Observed no time stamp on pizza sauce at front counter. PIC stated sauce was placed out @11am. CDI: PIC labeled pizza sauce. Going forward, incorrect time stamp marking may result in food being discarded. |