|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue inside ice machine at front of food stand. Increase cleaning frequency.
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed nesting bakeware on clean dish rack with food debris and grease residue.
CDI- Bakeware moved back to 3 comp sink for w/r/s. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed food held hot at serving line on TPHC with time labels from the 28th.
CDI- EHS confirmed when items finished cooking and began TPHC via log sheet. Items properly marked for time. (-1.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed standing water leading up to registers and no floor drain nearby. PIC advised to squeegee water outside the door and not allow stagnant water to accumulate. (-0) |