|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT.
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 TPHC temperature log blank, with hamburgers and hotdogs in steamer boxes held on time.
CDI- PIC adds hamburgers to TPHC log. Log should be filled out as soon as 4 TPHC window begins. (-3) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed bottle of pressurized stainless steel polishing spray stored on rack directly above food preparation and single service articles.
CDI- PIC removes cleaning spray from food preparation area. (-1) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in 0PPM quat.
CDI-PIC refills to 200PPM Quat. (-1) |