|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs in cold hold at 49 - 55 F. Five boxes of product was discarded. New product was stocked to freezer. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
P3-501.19 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 not marked with time stamp. Gave instruction. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Small probe digital provided while on site. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed unused make table with heavy condensation leak. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Gave instruction. |