|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Additional Temperatures: Meat Loaf(Final)-195, Omelet(final)-203, Veggie Soup(HH)-165
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 potatoes and eggs not labeled with beginning and end times on arrival. Eggs and Potatoes labeled. CDI. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 beans and bags of sugar stored on the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go plates and napkins on the floor in the kitchen. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.-Observed no lids on the trash bins in the womens rest room. |
|
53
|
0.50
|
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 discoloration along the walls above the handsink in the kitchen. Observed build up and dust underneath food equipment and refrigerations. |