|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
General Comment: 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 hot items held on TPHC such as ribs not marked properly with discard time which was supposed to be earlier then written per PIC. CDI, proper discard time recorded. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked in clean storage rack at dish area. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P - Observed blockage at floor drain and backup when handwashing sink behind deli case is run. Wastewater eventually received and area cleaned. Operator contacted plumber and facility to use 2 nearby handwashing sink until drain cleared and operating properly. EHS to complete verification within 3 business days. |