|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on tomato dicer stored as clean on the drying rack. CDI by wash, rinse, and sanitize.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed 2 sanitizer buckets with 0ppm QAC sanitizer. CDI by refill and test at 300ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed smoked sausage on back line steam table < 135F. No water in steam well. CDI by voluntary 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 time stickers applied to lettuce and sliced tomato with a discard time of 3pm. Observed at 10am. This would indicate a hold time of 5 hours. PIC stated that hold time for these food items was 4 hours. CDI corrected time out on stickers. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P observed floor cleaner packet stored on shelf above back line prep area next to microwave. CDI by moving to chemical storage. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on microwave ovens inside and outside. Observed food debris on equipment throughout. Observed food debris inside coolers/freezers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 food debris on floor under equipment. |