|
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. Multiple salads out on the service line and lunch being served. Salads and required times removed from temperature control not written on board. CDI- PIC advised salads were placed on line at 10am. Time board completed as to types of salads on the line the times they were removed from the cooler and placed on the service line. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Small stack of single service items intended for use today on front service line not behind shield. CDI- Employee corrected storage. (0 pts) |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
h6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two closed employee beverages stored co-mingled with facility items. CDI- all storage corrected. Ensure that staff use designated areas. |