|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing bar dish machine at 155F on plate thermometer. VR no later than 01/23/2020 to ensure temperature triggers plate thermometer to read 160F. -3- REPEAT |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 (A) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs with prep/open date as Day 1. -Pf Observed deli containers of salads with date marking 01/12-/1/19, which is an eight (8) day date marking. VR no later than 01/23/2019 to ensure date marking is no more than seven (7) days. -0- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 meatballs not reaching 135F before attempting to place on TPHC. CDI - PIC reheated these to above 165F and will try to use a barrier against cold prep table when storing meatballs before final stages to prevent drastic temperature changes before TPHC begins.
Observed mayo and other dressings used in sub station held at room temp since 4AM at 1030A without a written procedure available. CDI - PIC wrote TPHC procedure today. -1- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor in walk in cooler that was open and not a part of food delivery. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch and bracelet on arms of two food employees at beginning of inspection. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed roll of paper towels stored under drain line at handsink in event station. -.5- |
|
47
|
0.50
|
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 buildup on the hood filters in pizza station and HVAC cover over pizza prep area. -.5- |