|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
Lettuce on bar using time as a public health control, no documentation.
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 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wiping clothes on table, not in sanitizer.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed knife handles damaged at prep line.
4-502.11(A) Maintain utensils in good repair.
No temperatures taken were incorrect, thermometer malfuction. |