|
22
|
0
|
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) Items measured inside of the pizza prep unit ranged from 47 F - 51 F. Maintain TCS foods in cold holding at 41F or less. CDI PIC stated items will be used within two hours and anything remaining at closing will be discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (Pf) Written procedure was not available upon request. Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. CDI PIC stated old policy was discarded due to updates - observed foods properly marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) One chemical spray bottle observed without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI Label added - PIC stated contents was diluted bleach. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Produce observed inside of the walk-in cooler cut into with sticker labels present on outer skin. Wash fruits and vegetables prior to use. |