|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and pico in the prep top cooler holding above 41F. CDI- Ice placed on items to keep items cool. Kitchen area is really hot. Prep top was open and covered items remained 41F. However, the uncovered items (tomatoes and pico) were above 41F. |
|
22
|
1
|
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 items on the front line being held on time without procedures. CDI- Pulled up TPHC procedures and filled them out with PIC. Sent Form to PIC via email. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer hanging on the metal shelf housing customer food items. CDI- Spray bottle removed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed mop sink with damaged wall, concrete and tiles. PIC stated someone is coming to fix the area today. |