|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Utensils shall be sanitized before use and after cleaning. Observed dishes being washed in dish machine without being properly hot water sanitized due to booster heater being off. CDI- Booster heater was turned on and internal temp of dish machine hot water was at least 160 degrees F. -1.5 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility hold foods on time but lacked proper documentation needed to back this process. EHS sent a TPHC template to be filled out and kept on file. VR- 1 point. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove dust from fan near the steam table. 0 points. |