|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on hot bar missing begin and discard times on dry erase board. Establishment uses dry erase board to keep track of discard times for items being held on TPHC. TPHC procedures are posted on wall above dry erase board. CDI - PIC added begin and end times for items being held on TPHC. -0 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of paper towels stored on floor under handwashing sink. -0.5 points- |