|
24
|
1.50
|
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 - Sliced Tomatoes and Shredded lettuce well above 41F at 9:45AM labeled for 2PM discard time meaning items were removed from cold holding at 10AM. *CDI - PIC voluntarily discarded items. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - 2 metal containers with stickers and sticker residue. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed - Leak from sanitizer dispenser. PIC has work order placed. |