|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods with temperatures fluctuating 41F-43F in pizza make table and salad make table. PIC stated product removed from units nightly and restocked during morning prep. Ambient temps of units 38F and 39F. CDI: PIC turned down temperature of units and food began cooling (<41F). |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed no time stamp for pizza sauce held using 24-hour TPHC/variance approval. CDI: EHS provided education and PIC back dated/time stamped product. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on pizza make table and 1-door dough cooler. REPEAT VIOLATION. |