|
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 dish machine in dish pit not registering 180 F rinse water by machine thermometer and temperature label. Call made to tech for service. Verification required. Observed glass washer at coffee counter not turning temp strip. Call made to tech. Verification required.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer bottles at slicer station registering less than 50 ppm quat. Dish machine in dish pit is backed up by chemical sanitization. Chlorine test strip registered 0 ppm Chlorine. Verification required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some items on floor cases and in walk-in above 41 F. CDI- all voluntarily discarded. Refer to temperature chart. |
|
22
|
2
|
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 food to be discarded at 2:00 pm according to TPHC procedures still for sale at 3:00 pm. CDI- items pulled and discarded voluntarily. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: House-cooked London broil said to be cooked to 130 F after 45 minutes internal temperature then immediately cooled, found in deli case with no Consumer Advisory. Provide consumer advisory for London broil cooked under above parameters. London broil removed from service. Verification required. |