|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no time procedures for the Deli Hot Bar or the Deli Pizza Station. CDI - educated PIC and food employees about time procedures. Emailed to PIC, printed off, and filled out two procedural papers for both the Deli Hot Bar and the Pizza Station. Both are filled out and currently at each station. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on the clean storage rack by sushi. CDI - educated to allow items to air dry. Pulled items apart to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the walkin cooler. Facility has order a new one since last inspection. PIC Tammy, has put in a new work order for a new one. |