|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat violation 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 the times for pizzas not marked when they were taken out of the oven. CDI - times were labeled. |
|
31
|
0.50
|
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 several items (in all facilities) cooling in prep units. Observed several items cooling covered with lids and saran wrap. CDI - explained proper cooling methods and items were uncovered and placed in the walk in to cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets on the floor in all facilities. CDI - buckets were moved to a correct location. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the produce and meat walk in cooler and the prep unit at sbarro. Replace gaskets. |