|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed 1 food employee handle money at register then proceed to handle clean equipment and single service cup for food preparation. CDI by instruction to wash hands when hands become contaminated. |
|
22
|
1
|
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 - Observed written TPHC procedures not being followed and 2 hour discard time not set. Timer not working or set. CDI, procedures updated and facility will use log until timer is working per written procedures. Ensure written procedures maintained on site and followed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulating on top of fry station . |