|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items in the hot box and in the RIC to be held on TPHC as of 9am as per the PIC but were not time stamped upon EHS arrival. Employees were observed time stamping the items after the EHS was on site.
CDI - All items held on TPHC were time stamped for discard at 1pm. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed both of the ice scoops for the front counter ice bins to be stored with their handles in direct contact with the ice inside.
CDI - Scoops removed and stored so that the handle is not touching the ice inside. |