|
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 a container of housemade ranch dressing that is on TPHC, but is not labeled with the time in -time out stamp. CDI- Container of dressing was discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of diced tomatoes and beef patties that were covered in container to cool in walk-in cooler. CDI- container of diced tomatoes beef patties were placed in shallow pan, uncovered, and allowed to further chill. REPEAT (full points). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of ice stored on the floor in walk-in freezer. CDI- Container was placed on shelving. (0 points) |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster were open. Keep dumpster doors closed. CDI- dumpster doors were closed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Repaint or replace rusty a/c vents in ceiling above dish machine. Clean dust from ceiling tile in kitchen area. Clean splash from walls behind prep stations in kitchen area. |