|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures provided by PIC not followed and clips not in use. 2 hour time should be set per written procedure but timer on site only goes up to 90 minutes. CDI, TPHC procedures emailed and completed while on-site. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry food ingredients and spices not labeled by common name. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 - Backflow Prevention Deivce - Backflow prevention device shall be installed into the water sypply system at each point of use at the FOOD ESTABLIHSMENT, including on a hose Bibb if a hose is attached or on a hose Bibb if a hose is not attached and Backflow prevention is required by LAW. Observed hose bib on with nozzle on hose running but not Backflow prevention device included on hose. CDI, nozzle removed form hose. |