|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PFFollow approved TPHC procedures. Observed no time recorded on the blanched fries. CDI - PIC was able to determine the fries were placed into the pan 30 minutes prior to arrival and were properly time stamped. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CSeprate the metal pans to allow for proper air drying. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CClean the build up on the shelving over the drive thru hot holding area and the flip top cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the loose and missing tiled covings. Repair the broken handle on the 2 door prep cooler. 6-501.12 Cleaning, Frequency and Restrictions - CClean the grease build up on the floor behind the cook line. Clean the build up on the floor under the sandwich prep line. |