|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT VIOLATION. Observed facility does not have TPHC procedures after EHS has emailed last inspection. Food employees do not understand time control. All hot items (egg, sausage, cheesy bagel) and cold item (fruit mix) are on time control. Product is prepared and put out for breakfast from 6 AM - 10 AM. Product is out for the full 4 hrs and whatever is left over is discarded. Food employees need to write beginning and end times for the product. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer for the mini refrigerator. Advised to provide a thermometer for the mini refrigerator. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION. Observed single service cups not protected from contamination. Advised to leave plastic sleeve on cups or to get a dispenser that protects the cup lips. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets in the stand up refrigerator in the kitchen. Advised to replace. Equipment is holding proper temperature. |