|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold hold all TCS foods at or below 41F. The sandwich cooler was holding cold cut sandwiches, and sliced tomatoes at 48-50 F. Items were relocated and will discarded if not sold within 4 hours. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Date mark deli meats, cooked pizza toppings and ready to eat foods in the upright cooler, and the pizza cooler. All items must be date marked and not held more than 7 days. Date marked or discarded during the inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) - PIC is using TILT procedures on the sandwiches in the front hot display. The items were not time stamped. Items stamped during the inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) - The QAC sanitizer in the wiping cloth bucket was made too strong. Diluted during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repair the sandwich self service cooler so that it is capable of cold holding at or below 41F. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Maintain the premises in good repair. There is a slow leak at the waste line at the three compartment sink. Repair the leak. The lamination is coming off of the counter at the hot display. Repair the counter. |