|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 When time as a public health control is being used, ensure proper procedures are provided and being followed. Foods must be labeled with time and food cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Observed no procedures provided for items being held using time as a public health control. CDI, printed procedures for facility on site. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Ensure all single service items are stored properly to prevent contamination. Observed single service cups unprotected and overfilled in dispenser behind counter. |