|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date marking on deli ham that was 3 days past 7 day allowance, CDI management discarded product.
(points not increased due to improvement in this area). |
|
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 on site for various hot items using TPHC procedures. CDI TPHC form / info emailed to establishment. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
REPEAT
3-307.11 Protect food from contamination sources not specifically noted by code. Observed pizza prep area very close to dirty side of three compartment sink setup in need of splash guard or 1 foot or more spacing. (dirty dish storage area within 1 footof food prep surface).
(points not increased due to improvement) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
NO POINTS DEDUCTED
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (bottom track beneath vents in display cases collecting debris). |