|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed cooked chicken wings held on TPHC with time stamp “11am - 3pm”. EHS noticed the wings were still being held at 3:23pm. -CDI- PIC immediately discarded the chicken wings voluntarily. (0 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaking hand sink. Repair hand sink. REPEAT*** (1 pt) |
|
55
|
1
|
Physical facilities installed, maintained & 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 heavy debris/residue build up on the floor under the stove/oven and flip top unit as well as food residue on the wall next to the hot holding unit. Increase cleaning frequency. REPEAT*** (1 pt) |