|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked chicken tenders being held hold in pan on the left not under temperature control. PIC on site Adrienne Mayfield advised that tenders were cooked approximately 15 minutes ago. Temporary use of time implemented during inspection. PIC was advised that time may be used ongoing, but written procedures must be completed prior to implementation. Example template provided via email today. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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. Time and date labels observed on pans on sliced tomatoes and pulled lettuce at the self service cart. PIC advised that procedural paperwork for the use of time may be in the main office. CDI- Template sent via email today to write out procedures and contact main office to obtain. Advised to maintain paperwork for use of time in the facility to allow access by employee's on site. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Both employee's preparing foods at the grill station not wearing hair restraints. CDI- PIC provided to both and both put them on. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored co-mingled on facility equipment. CDI- PIC removed. |