|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed multiple pans, stacked and stored as clean, with sticker residue on them. Observed a knife stored as clean with food debris on it. CDI- Items were moved to 3 bay sink for cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P Observed sanitizer in sanitizer bay of 3 bay sink was reading below the required level for sanitization while employee was washing dishes. CDI- Sanitizer bay was drained and refilled with sanitizer. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Observed meatballs on Asian Bar were holding 90 F; all other items on Bar were holding above 90 F. CDI- Meatballs were reheated to above 165 F before being placed on to hot holding. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. Pf Observed no written procedure available for pizza on time. PIC stated they were never made aware that the written procedure was needed. CDI- EHS handed PIC TPHC paperwork to fill out and keep on file. **TPHC is being used correctly for pizzas and times are being recorded appropriately** |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. Observed cutting board on prep unit in pizza bar was stained and had some scoring. Recommend replacing soon. |