|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - The dish machine had been converted to chemical sanitizing but the unit was down because it was not sanitizing correctly. PIC contacted EcoLab last week. The facility is going to wash in the dish machine and then sanitize in the 3 compartment sink until EcoLab comes out. Verification required 7/15/2017
Observed the sanitizer in the 3 compartment sink at 0 ppm. The QUAT bottle was empty. CDI - more sanitizer was provided. |
|
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 tomatoes, lettuce, cheese, salsa and spinach above 45F throughout the facility (see temp. chart). CDI - items were voluntarily discarded. |
|
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 items in the hot well of Sbarro out but the times were not marked. CDI -times were marked during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit in Sbarro and both doors of the prep unit in Seattle's Best. Replace gaskets. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of the prep unit and tracks of the display case in Seattle's Best |