|
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 facility using TPHC for TCS foods (burgers, hot dogs, sandwiches, etc.) hot holding without begin and end times labeled. PIC stated that it was placed at 12pm during lunch. CDI EHS discussed proper TPHC procedures and PIC provided a time log. |
|
37
|
1
|
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 boxes of packaged drinks stored on the floor throughout the facility. Ensure to store off the floor to prevent from contamination. |
|
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
several boxes of single service items stored on the floor. Ensure to store single service items at least 6 inches off the floor. Repeat
violation. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed floor beginning to crack, making it no longer easily cleanable. Observed standing water on the floor of the dry storage area. PIC stated that a leak caused excess water and has been repaired. Repeat violation. |