|
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: Facility did not have written TPHC procedures for grill prep cooler and hot entree items for display and service. Salad bar and deli bar procedures incomplete. CDI- procedures updated and provided while on site. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.17 Warewashing Equipment, Cleaning Agents - PF: Observed employee storing utensils as clean without going thru the detergent process. Employee was using sanitizer as detergent solution.
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf: Facility has 3-compartment sink but employee was using single bay sink for cleaning of utensils.
CDI- discussion with PIC about proper way to wash / rinse / sanitize utensils. Utensils moved to 3-comp sink for proper process. |