|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 written instruction without smoked salmon available on the list of items held on time and no time stamp available for the items listed on the hot box list. VR no later than 03/07/2020 to ensure time form has been updated with all items held on time and time stamps are used for foods held on time. -1- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed hot box thermometer not working on the outside and no other ambient air thermometer available. -.5- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed missing handles on flip top units. -2- REPEAT
4-502.11(A) Maintain utensils in good repair. Observed rusting utensils in dish pit. p |