|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw holding above 45 degrees. CDI PIC discarded product and will keep product on TPHC from now on due to lack of equipment to keep product cold. REPEAT. If TPHC is not implemented in next inspection correctly for coleslaw; permit action or risk control plan will be implemented. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 At the time of the inspection, observed food on the grill not labeled for TPHC. PIC stated they are using build to guide; food was placed out at 6 am-10 am. Product should have be discarded already. CDI PIC discarded product, filled out TPHC logs and product was labeled with a 4 hour hold sticker. REPEAT. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee placing food on grill without a hair restraint on. Make sure to provide hair restraints. REPEAT. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service on the floor in the back room. Make sure to keep at least 6 inches off the floor. REPEAT. |