|
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 boiled eggs-104F, noodles-74F and waakye(black eye peas with rice)-180F all holding on counter top. PIC stated these items are discarded after 2 hours. A TPHC procedure was provided but only boiled eggs were on the documentation. Items did not have begin and end times on them. CDI- PIC stated items were done cooking at noon and expiration times were added to the foods. Noodles and waakye were also added to TPHC document. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed items cooling covered up. CDI- Items were uncovered. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat Violation-1 pt- 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 baseboards underneath three compartment sink in disrepair. Observed ceiling tiles with significant water damage.
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.
Observed buildup on AC unit in kitchen. Observed build up underneath three compartment sink on walls and floor. |