|
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 chef salads being held with TPHC that had not been added to TPHC/ TILT board. CDI- Chef salads added to TILT board. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket filled by dipping into dish sink and then it was stored on the floor. If used again by dipping into sink, bucket could carry contaminant into sanitizer water of dish sink. CDI- Bucket on floor replaced with new clean bucket and stored off the floor. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored above cafe. food in walk in cooler. CDI- Personal food moved to designated shelf. |