|
22
|
0
|
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 temperature log with temperatures, no understanding of TPHC maximum time. When asked, food employee stated that their end time is 5 hours. CDI PIC corrected food service employee. REHS reiterated the TPHC procedures and start to end times. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee water jug and cup in cabinet beside hot holding cabinet. Store employee items (i.e., cups, drinks ...) in designated area. |