|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chocolate shake mix being held above 41F. PIC stated product placed into unit @7am. CDI: Education provided, product placed on 6-hour TPHC, and PIC placed service request. REPEAT VIOLATION. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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 sliced cheese being held using TPHC with no time stamps. Food employee stated product placed into unit @9:30am. EHS provided education and food employee labeled product with time stamps. REPEAT VIOLATION. VERIFICATION REQUIRED.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed inaccurate/not current TPHC paperwork for cheese, lettuce, and tomatoes held using time. EHS will return within 10 days to verify facility obtained correct paperwork. VERIFICATION REQUIRED.
**CONTINUED NON-COMPLIANCE CAN RESULT IN PERMIT ACTION AT NEXT INSPECTION AND FOOD BEING DISCARDED. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shake machine in poor repair- unable to maintain shake mix at 41F or below. REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black buildup on walk-in cooler shelves. Observed food waste inside bottom portion of main make table. REPEAT VIOLATION. |