|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer at 100 ppm of Quat in the warewashing sink. CDI - PIC has bleach and beach text strips and will temporarily use until they can have the the Quat dispenser repaired by the chemical company. Verification visit required within 10 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed shredded lettuce, bruscetta, salad and mozzerella in the reach in cooler/prep top just prepared today temped at 50-52F, not properly cooled down to 41F or below prior to placing into service. CDI - Since these items were just prepped two hours ago allowed PIC to place in the walk in cooler to cool down to 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prepped/cut feta cheese in the walk in cooler not properly date marked. CDI- PIC allowed to properly date since the PIC was able to determine when the container was opened. |
|
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 pizzas without times when placed out in display case. CDI - PIC stated the pizzas were placed out at 11PM, time written and ensure pizzas are discarded after 4 hours per TPHC procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep pan of lettuce in the walk in cooling, Observed salad covered in plastic to go containers in the reach in. CDI - Placed in the walk in cooler and shallower pans to cool rapidly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and flour containers unlabeled. |
|
47
|
0
|
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 some cleaing needed in the reach in cooler in back storage room. |