|
24
|
1.50
|
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 three (3) portions of TCS food (cooked burgers at grill, French fries at hot lamp, chicken in hot cabinet) with no TPHC labeling. CDI - Manager verified time of preparation for food items and labeled them accordingly. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) shakers of salt with no labeling. CDI - EHS placed station label at salt shakers. |
|
40
|
0.50
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one (1) food employee engaged in food prep (plating food items, etc.) with no hairnet. Observed stand manager with wristbands. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) small metal bowl held in pico de gallo container in prep top 2 as dispensing utensil. CDI - PIC removed pico scoop without making bare hand contact. Utilize utensils with handles when storing in food. |