|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed TPHC form with pizza sauce, pizzas, and cheese on written procedures held on time. PIC stated that cheese is held on temperature control and time. If enough cheese is left over at the end of the event it is wrapped and used the next day. EHS advised to keep cheese on time follow the procedure by ensuring it is discarded after four hours. CDI - PIC placed all TCS items on make line on time as stated by procedure and marked what time these items were placed in make unit. (1.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of make table accumulating food debris. Observed surfaces behind drink machine accumulating residue. Increase cleaning frequency to avoid accumulation. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. EHS observed paper towel dispenser located at the middle hand sink hanging off the wall. Please repair. (0) |