|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Employee observed filling out TPHC log for burger station, but burgers were cooked 30 minutes ago. Also, station beside burger station had filled out times for later in the day on TPHC sheet. Put accurate time on TPHC form. CDI - Conversations had with employees and PIC regarding using TPHC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a bracelet while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves in milk walk-in cooler. Clean dry storage shelves. 0 pts. |