|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 cheese allowed to remain out of temperature control for 8 hours was in pan but time marking was not visible. CDI - Two employees verbally reported the same time for the eight hour start. Cheese pan was properly labeled. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf. Observed PIC's digital thermometer read 28.9F compared to inspector's thermometer reading 32.0F while both in the same cup of ice water. VR - will return next week to ensure repair or recalibration or replacement has occurred. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket at 1 door upright behind front counter and adjacent to chili hot holding station. |