|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s restroom hand sink. CDI: PIC provided soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: Food employee drained and replaced- 150ppm. |
|
20
|
0
|
Proper cooling time & 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 sliced tomatoes cooling in flip top portion of pizza make table not cooling quickly enough to meet cooling parameters. See temp chart for details. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
23
|
1.50
|
Proper date marking & 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 no time stamp for extended TPHC of pizza sauce. CDI: PIC labeled with time stamp. |
|
33
|
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 sliced tomatoes cooling in flip top portion of pizza make table. Food employee stated product prepared within 30 minutes prior to inspector arrival. After 40 minutes, no temp change in product in unit. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed chicken wings being cooled on speed racks at ambient temperature. PIC stated product prepared within last hour prior to inspector arrival. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |