|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C)(3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf. Observed items such as salsa, cream cheese spread and whipped butter with out start & end times at breakfast buffet. Employee present confirmed that the items were taken out of reach-in units this morning at 6:30 am. CDI - Items time stamped. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no testing method for high-temperature warewashing. EHS educated PIC on appropriate equipment that they must provide in order to comply.***10-DAY VERIFICATION REQUIRED. |