|
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 times from the night shift on TPHC magnetic dry erase placards at the beginning of the inspection. CDI - PIC erased these and placed the correct start times on them. -1- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution while manually warewashing. Observed no rinsing solution in the 3-comp setup. -.5- REPEAT
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris inside the wash and sanitizing solutions in the 3-comp setup. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 food debris under the front counter and dining room cabinets. -.5- REPEAT |