|
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 stamps on items that were being held on TPHC such as the chimichurri and the butters held on the cook line. -CDI- PIC correctly time stamped the necessary items. (1.5 pts) |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed no labels on any of the in-use squeeze bottles or seasoning containers. -CDI- Employee labeled all necessary containers during the inspection. REPEAT*** (2 pts) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths that were not submerged in the sink and surface sanitizer solution. -CDI- PIC submerged the wiping cloths. (0 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- EHS educated PIC on proper backflow prevention. Water was turned off and pressure was released. (0 pts) |