|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer below 150 ppm. CDI - provided a new quat concentrate container to the quat dispenser feeder. Currently reading at 200 ppm. |
|
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 REPEAT VIOLATION. Observed food employees not following their time procedures for the hot items in the chaffing dish. Procedures state to write the time the product goes into the chaffing dish on the dry erase board. Food employees are writing the reheat temperatures instead. CDI - educated food employees about writing the time instead of temperature. Wrote the time the product goes into chaffing dish after the reheat in microwave. |
|
41
|
0.50
|
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. Observed tongs that are in use for consumers dispensing their food is stored where they are exposed to contamination. Advised to store tongs in container to prevent contamination. Or to have under sneeze guard. |