|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed plate thermometer read 131F. CDI: All dishes are being washed and submerged in sanitizer for proper contact time due to nature of rush business. If dish machine is not properly sanitizing by 4pm (prior to dinner service) single service may only be used until dish machine is sanitizing properly. VERIFICATION REQUIRED
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris and build up on blade and under blade guard. Per PIC, slicer has not been used today. CDI: Slicer properly cleaned. |
|
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 Observed dressings in salad prep top, and food items in sandwich prep top above 41F. CDI: Items used during lunch and if any left, rapidly cooled all within less than 2 hours. PIC phoned maintenance person to come look at sandwich unit. EHS recommends putting dressings on TPHC due to volume that is gone through. REPEAT VIOLATION
Refrigeration unit air temp is 33F and all food in reach in portion is 41F and below. |
|
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 no time labeling on pizzas. CDI: Employee stated that they came out at 11:05am. Employee labeled food properly. All pizzas were sold by half way through inspection. REPEAT VIOLATION |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples that were ready to eat/being sliced from with stickers remaining. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of coolers in need of detail cleaning. |