|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility has written procedures for holding breakfast bar foods on TPHC, but food such as cut fruit, cold boiled eggs, and oatmeal are not listed on procedures but are intended to be held on time. Keep procedures up to date if changes to menu or foods to be held occur. CDI- Procedures updated. TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. PIC found ingredient sheets and placed at cereal station.
Breakfast cold cereals in bulk dispensers not labeled with ingredients or allergens. Return visit to verify compliance within 10 days. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Cooler in kitchen for beer service heavily rusted on interior. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Facility is using color-based temperature strips to measure temperature of high temp dish machine sanitizing rinse. Strip changes color at 180 F and is not changing today. EHS’s temp disk showed 164.0 F for maximum surface temp after cycle. Facility to obtain 160.0 F strips or alternate means of measuring within 10 days. For now, 3-comp sink will be used for cleaning and sanitizing. |