|
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 a fruit veggie salad stored on serving line at 53F. TPHC procedure requires all salads to be 41F/below prior to placing on serving line. CDI - salad was cooled down to 38F inside walk-in freezer and placed inside reach-in cooler until service. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed food debris at bottom of container where knives were stored. Cleaning started.
Observed can opener blade stored with food debris. Taken to dish machine to be cleaned. |