|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed sanitizer recorded at 0ppm. CDI- Bag was empty. Bag was exchanged for new bag. New sanitizer recorded at 100ppm Quat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple cheese products holding above 41F. CDI- Re-located to cool down. Facility must maintain 41F or below going forward. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 a time stamp out for greater than 2 hours as per facility procedures. Assure time stickers and pizzas are being discarded/replaced. REPEAT. |