|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility uses a timer for creamer stored using TPHC. Observed no written procedures onsite. VR- within 10 days provide written procedures explaining: that time will start once the creamer is removed from cold holding at 45F or less, how time will be tracked indicating 4 hours past point product was removed from temperature control, that the creamer will be served or discarded at the end of 4 hours and creamer found unmarked or improperly marked with time will be discarded. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed a build up of coffee grounds around the back area handsink. CDI by cleaning while onsite. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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 build up inside the mop sink area. CDI by cleaning while onsite. Observed minor build up of dust and debris on the floor under the dry storage shelving in the back area. |