|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility using TPHC for yogurt and cheese sticks, had not updated TPHC board with products on TPHC for today and the start/end time associated with these products. CDI- products and times placed on board, had just been removed from cold holding. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet cloth on the prep countertop during inspection. Ensure wet cloths are kept in sanitizer buckets between uses. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with damage, no top right cover for dumpster. REPEAT. Note: last inspection the sliding doors were left open, today the top cover was damaged and unable to be closed. |