|
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 hash browns held on time and marked with a 4 hour discard time. Current written procedures state that they have a hold time of 30 minutes. PIC not able to locate any written procedures that state differently. CDI, operator voluntarily discarded hash browns. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on drainboard of warewashing sink. |
|
42
|
1
|
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. - Observed several pans wet stacked above warewashing area. Repeat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of straws stored on ground in storage closet inside women's restroom. Observed single-service cups stored next to and in contact with a garbage can where salsa packets are stored in dining area. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed toilet lid missing from toilet in women's restroom. Operator stated that cover was ordered. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris and items accumulating on floor of facility and inside walk in cooler and freezer units. General cleaning needed on floors of facility. |