|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time stamps on entire hot bar. CDI: PIC labeled with start and end time. REPEAT VIOLATION.
**FAILURE TO PROPERLY LABEL START AND END TIMES CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with cement mixer attachment in storage. PIC stated facility uses drill to mix marinades and sauces. EHS recommended discontinuing use and purchasing NSF approved mixer. |