|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed creamers held using TPHC in coffee stand as part of this permit without time stamps. Per PIC, this food employee is not the usual employee responsible for this station. CDI - PIC educated food employee about how to start time using TPHC and where to record information. -1.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf in dish pit. Separate these and allow to air dry before stacking. -.5- |