|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken wings and egg rolls having been recently fried at temperatures of 155F and 153F, respectively. PIC stated that items were to be held on TPHC. However, no standard time labeling was observed during inspection. PIC elaborated that the white board that was typically utilized to label start and end times for TPHC had recently broken and that a new board was to be purchased. CDI - PIC delegated reheating of TCS food via fryer to food employee. Chicken wings and egg rolls were refried to temperatures above 165F. Once removed from the fryer at 11:28 a.m., a paper label denoting a 4 hour hold time for the wings and egg rolls was placed above the serving window. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in front area sanitizer bucket were observed held in weakly concentrated chlorine sanitizer (approximately 10 ppm). Wiping cloths in kitchen area sanitizer bucket were observed as being placed in properly concentrated sanitizer. CDI - PIC remade sanitizer to an approximate strength of 100 ppm and placed wiping cloths within sanitizer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed and sanitized dishes wet nesting on drying racks. CDI - Dishes were separated out to allow for effective air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soap and chemicals stored in dry storage area stored on broken down cardboard sheet on shelving. Replace cardboard with non absorbent material sheeting, such as plastic or foil. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage stored outside the facility at the back door. PIC elaborated that trash had been placed at the facility back door by employees due to rain; trash was to be disposed by facility staff during less inclement weather. |