|
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 hot bar food items on TPHC (per PIC) that were not marked for time hold. CDI by marking food items for time. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of food stored on the walk-in freezer floor. |
|
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 storage shelves in walk-in cooler with bottom shelves on the floor. repair or remove bottom shelf. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf obserevd test strips to be water damaged and unsuable. CDI by obtaining new package of test strips. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.- observed low water pressure at handsink dehind deli meat counter. repair. |