|
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 facility with time procedures but not the same that is usually posted on the wall next to the TPHC board. Facility had salads and yogurts pulled out before inspection began but time written on TPHC board stated 1045am. CDI time changed. Suggest facility get orginal procedures from last year. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed no thermometers in milk coolers and reach in units. Repeat. |
|
47
|
0.50
|
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. Observed fans in dish room, used to dry dishes, that were covered with dust debris. |
|
54
|
0
|
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 glasses stored on food prep table. |