|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers soiled with sticker residue or dried food debris. CDI - Items sent back for rewashing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese, pizza sauce, tortilla soup, and mushroom soup in hot well maintaining temperatures 108F-125F. CDI - Items reheated in oven to 181F-186F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one pan of fresh mozzarella, one pan of meatballs, and one pan of roasted red peppers maintaining temperatures 47F-63F. Items just prepped. CDI - Items taken to WIC for cooling. Repeat, but much improvement since last inspections. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed entire gluten free cart (sliced tomatoes, ham, ground beef, shredded mozzarella, red sauce, sundried tomatoes), cut chicken, hummus, shredded lettuce, shredded mozzarella, and meatballs not date marked. CDI - Shredded mozzarella voluntarily discarded. All other items dated. |
|
22
|
0
|
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 cooked pizza on rack placed on TPHC. Written procedures were provided, but item was not time stamped. CDI - Pizza time stamped.
No signtature needed due to COVID-19 guidelines. |