|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed onion rings on line held at room temperature with no time label on them. Procedure for holding on time was provided by PIC. REPEAT VIOLATION |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading at 100 ppm quat. CDI: Employee changed bucket to proper concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF gasket damaged. Observed reach in freezer gasket damaged. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open. CDI: PIC closed doors. Observed boxes heaping out of cardboard dumpster. CDI: By discussion with PIC to ensure that employees are fully breaking down boxes in order to not have the lids off of the top of the dumpster. |