|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed lettuce and tomatoes marked with a discard time of 6PM, which meant that they were taken out of temperature control at 2PM, the time was 150PM. CDI - PIC adjusted the discard time to 530PM. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans on the drying rack wet stacked. Allow to air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler at the drive thru not completely closing, cooler does have TCS products. Repair the gasket. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors under equipment in back prep area and under ice machine and water heater are in need of cleaning.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a fryer not in use stored in the back hallway area. |