|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Quat sanitizer was recorded too strong in 3 comp. sink. PIC stated dispenser had not been working and sanitizer was being made manually. CDI- Solution diluted with water. Use test strips when making sanitizer. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Facility is using a state-approved variance plan to hold pizza sauce at room temp. for 8 hours. However, time was not being recorded. CDI- Time added. Record time to comply with 8 hour rule. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
One utensil stored in food with handle in product. Keep handle out of food. |