|
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 no time marking on three butter products which have TPHC forms and procedures written in advance. CDI - items voluntarily discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in several areas.
4-501.11 Maintain equipment in good repair. Observed peeling racks in reach in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty buildup on equipment in several areas - walk in cooler fan covers, hinges and interiors of most coolers and some drawers in front of house cook area, piping to hood in front, several parts of hood itself, inside cabinets under prep counter in front cooking area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grouting on floor tile worn away in several areas of kitchen. Observed cracked and chipped baseboard tile in kitchen near walk in cooler. Observed hood light fixture in poor repair in hood over front cook line. |