|
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 written procedures onsite for keeping pizza sauce at room temperature for 8 hours. CDI: PIC was informed that written procedures must be present onsite. |
|
27
|
0
|
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 Observed PIC state that TPHC pizza sauce will be used for 4 hours tonight and then 4 hours tomorrow night. Variance states pizza sauce must be discarded at the end of 8 consecutive hours. CDI: PIC was informed that pizza sauce cannot be saved once it is out of temperature control and has gone on TPHC. All pizza sauce must be discarded after 8 consecutive hours of being out of temperature control. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer onsite. CDI: Thermometer was provided. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor. |