|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Employee observed changing the TPHC times on TCS foods held using TPHC at beginning of inspection. Employee stated these items were put on TPHC at 1 or 1:30PM. Ensure employees place time on all containers of TCS foods held using time as a public health control. CDI - Employee educated on using TPHC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Splatter on walls and ceilings in prep area in back. Clean food residue off walls and ceiling. 0 pts. |