|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Panned wings missing date label. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. Opened packages of pizza meats not dated. Make sure all required foods have a clearly labeled date! If day stamps are used, make sure to include corresponding numerical date for tracking purposes. Max hold period is 7 days for all foods requiring date mark. Manager education. CDI |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) ; Pizza sauce cups out in front area did not have time stamp on them. Make sure to document time sauce is pulled out so it can be discarded as needed. From variance approval pizza sauce can only be out for 12 hours then should be discarded. . PIC discarded sauce. Pizza on racks with timer not started. Make sure to follow all time control polices and start timer as needed for pizza on racks. CDI PIC started timer. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Variance Requirement (Pf) Time stamping of the pizza sauce that is out at room temperature required as part of the variance granted for the pizza sauce. Copy of the variance must be maintained on site and all procedures listed in the variance approval must be followed. Manager education CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean all tops and sides of equipment including all shelving or metal racks. General equipment cleaning |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) General cleaning to floors and wall areas needs improvement. |