|
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 All TPHC paperwork has not been prepared for food this morning. Cold food and hot food were on the serving line, yet no temps and times have been recorded. CDI- Employees recorded proper time and temps of foods on line. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Food employee was not wearing hair restraint will washing vegetables. CDI- PIC gave hair retraint to employee to wear. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry. |