|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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 - Observed a chart that included hold times but no written procedures avaialable for pizza that operator stated that was held using Time as a Public Health Contorl. Handout provided to operator for pizza, stromboli and breadstick that operator stated was held on time. Repeat. Verification return to be completed to ensure that facility is following proper procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed pasta cooling in covered containers in walk in cooler. Covers removed from pasta to facilitate heat transfer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Store foods from miscellaneous sources of contamination. Observed drink pitcher stored below soap at handwashing sink. Pitcher relocated. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils with handle out of food. Observed utensil handle and portioning container stored in direct contact with food in flip top prep unit. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled towel stored on prep table. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Provide shatter-proof, shatter-resistant lighting in areas over food or equipment. Observed non shatter-proof , shatter-resistant lighting over front food line and as well as prep or cooking equipment. |