|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 hot foods: tenders, nuggets, fries, and corn dogs without time, PIC stated that the timer is turned on when new product is made, however the timer was not turned on during my inspection. Temped the tenders and they were at 107 and sall other items were above 135F. Observed facility using a timer but PIC could not provide written procedures. Observed times on the lettuce and tomatoes and Cole slaw but could not distinguished whether they were out times or discard times. No procedures could be seen for the tomatoes, lettuce and Cole slaw. CDI - tenders were voluntarily discarded. -REPEAT- Verification visit required to ensure compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemicals stored on the drain board of the warewashing sink. Observed sanitizing bucket of bleach stored on top of the prep top cooler. CDI - PIC relocated the chemicals to prevent contamination. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF Observed facility thermometers off by either 4 or 2 degrees. CDI - PIC had a new thermometers. |
|
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 underside of the lip of metal pans drying with food debris/residue. Keep clean and maintain |
|
53
|
0
|
Physical facilities installed, maintained and 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 towel dispensers at the handsink in need of cleaning. Observed wall along the warewashing sink accumulating grease and food residue. |