|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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. Time not marked on blanched fries held on TPHC. CDI: by marking correct time(expiration). |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-201.11 Store toxic materials to avoid contamination. -P. Chemicals stored on and above prep/food contact surfaces. CDI: all chemical bottles were relocated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Shelf inside walk-in cooler rusted. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up observed on shelving inside chicken cooler and walk-in cooler. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak observed at handsink next to biscuit making area. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles especially at back area of kitchen. |