|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no TPHC written procedures on file that specify methods of compliance with rule 3-501.19 B (1-4). Beans, beef, chicken, steak, rice, lettuce, cheese, and tomatoes are held on time. EHS will email TPHC form to PIC. Verification needed 1/13/23
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed Steak being held past the 4 hour time that was indicated on the dry erase board. CDI PIC voluntarily discarded steak. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 101F. Detergent manufacturer requires 110F. Facility actively washing during inspection. PIC stated maintenance has been notified. Verification needed 1/13/23 |