|
22
|
1
|
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 Observed that the facility has placed all TCS product at the buffet on time control, using the 6 hr hold time for compliance. Product at the buffet is below 70F; refer to temperature chart for buffet. Observed facility does not have procedural paperwork for the time control product. CDI - EHS emailed management TPHC procedural paperwork and educated how to fill out. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - put on hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the 3 compartment sink sanitizer compartment drain stopper leaking. Advised to repair to function properly. Compartment must hold sanitizer solution. |