|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
REPEAT: 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 times not accurate on food items held on TPHC. Discussion with PIC to ensure accurate times are being recorded once food items leaves temperature control. CDI: times were corrected. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available for checking food temperatures.
VR required to ensure thin probe thermometer is available for checking food temperatures. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving inside walk-in freezer < 6 inches with food items stored. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored directly on top of ice machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken door handles on 2-door cooler.
Note: Power outage at the end of inspection due to blown transformer. Emergency procedures put in place for cold holding foods. Ensure TCS cold foods do not exceed 70F for 6 hour time hold. All fresh foods will be coming from functioning locations. TPHC is already implemented for foods held for 4 hours. All foods on TPHC will be discarded when concert is over. |