|
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 no time stamp or any indicators for grits being held on 4-hour TPHC per TPHC template. CDI - PIC voluntarily discarded food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink no longer fully sealed to wall. Work order will be placed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ear buds/case on prep counter and charger cord on top of boxes of food. CDI - PIC moved personal items to break room.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups and dishes being washed and co-mingled with food establishment dishes. CDI - PIC separative personal items away from establishment dishes and will keep personal items on the lower shelf.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingled with food establishment food in reach in cooler. CDI - PIC was able to label a container "Employee Items" and place them on the lower shelf of reach in cooler. |