|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlGENERAL COMMENTProvided PIC with TPHC documents to keep Sushi Rice on time as a public health control, rather than apply for variance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersLabel all chemical bottles according to contents.Observed a bottle labeled "All Purpose" containing water. CDI by informing staff to label bottle correctly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsDo not tightly cover PHFs until they have been properly cooled to 45F. OBSERVED BOWL OF CUT LETTUCE, TIGHTLY COVERED IN THE WALK-IN, AT 49F-54F. CDI ADJUSTING COVER OPEN TO BETTER ALLOW AIR TO CIRCULATE AND COOL PRODUCT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment completely before tight stacking.OBSERVED SEVERAL CONTAINERS STACKED TIGHT WHILE STILL WET. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsMaintain all floors, walls and ceilings clean.OBSERVED FLOORS ON COOK LINE IN FRONT TO BE SOILED IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT. CLEAN |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionKeep ventilation guards clean.OBSERVED DUST ACCUMULATING ON OVERHEAD VENTILATION GUARDS IN RESTROOMS. CLEAN |