|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding in the hot box below 135F (see chart). CDI- instructed PIC to reheat hot dogs to above 165F. |
|
22
|
0
|
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 PIC indicated food items stored in the open air cooler such as salads, salsa cups, and sandwich lettuce ingredients will be placed back into the cooler for another day if not used. The facility was also using the TPHC board for these items. CDI- instructed PIC that these items must be discarded if not sold within 4 hours. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a detached faucet knob at the hand sink nearest the dish machine. |