|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded at 0ppm. Primed but still did not record a reading. Facility will use 3 comp. sink (facility uses minimal reusable plates, utensils etc) and call EcoLab to come repair unit. VR. REPEAT. PIC considering a new unit as this is a repeat problem,. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Chicken, pepperoni, chicken wings, and chicken recorded above 41F. CDI- Discarded, Unit 1 appears not to be holding. Facility will not used until repaired. VR. REPEAT |
|
22
|
0
|
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
Written begin times not recorded for pizza on TPHC. CDI- Recorded. |