|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of dishes stored as clean above 3 comp sink covered in dust.
CDI- Dishes re-w/r/s. (-0) |
|
24
|
1.50
|
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 green beans on prep top stated in wait to begin TPHC at 130F.
CDI- Food handler reheats greenbeans >165F before labeling for TPHC. (-1.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed warped metal at hand sink faucet in ware-washing area.
PIC states a work order and replacement part have been placed. (-0) |