|
22
|
1
|
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. Raw proteins; chicken, fish, and steak being held on time at cook line per Chef Thomas Marlow and proprietor Tripp Cagle. Both advised that process is temporary due to awaiting replacement cooler. See chart for temperatures. Procedural paperwork provided for lettuce and tomatoes, but both advised that they currently do not have documentation for raw proteins being held on ice. CDI- Amount of food was reduced, with excess being placed in walk in coolers. Remaining pans were pushed further down into ice, and additional ice was added to surrounding area of pans. Maintain food items at 45F or below until procedural documentation is completed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic containers stacked tightly while wet. Allow to air dry before stacking together. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue on cart in downstairs prep room and lower shelving in prep areas/ under counter areas in upstairs and downstairs prep areas. Cleaning is needed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Black tape covering spout of faucet of 3 comp sink in downstairs prep room. Repair faucet, remove tape. |