|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 PIC stated some items under TPHC were pulled at end of 4 hour window, cooled down and re-utilized for a later purpose. This practice is against TPHC procedures as food must be discarded at end of 4 hours. If facility wishes to utilize food items for later they must take food off TPHC and hold food under hot/cold holding temps. CDI- Dialogue with PIC on proper use of TPHC. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Facility not has a grab and go area with food items (made in house) such as sandwhiches and cut melons. Food item has name of item and name/place of bussiness but is missing ingredients in descanding order, quantity, and major food allergens. Facility will make new labels. VR. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee cutting pineapple with no hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One in-use cloth stored in soapy water. |