|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked, cooled noodles that were removed from cold holding and left on counter. PIC stated noodles are removed from temperature control during lunch because it is busy, but there was no time stamp indicating when the noodles were removed from temperature control, or discard time. CDI-Noodles were added to written TPHC procedures and time stamp was added. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on shelf to the left of prep unit. When EHS asked what was in the bottle, the PIC stated it was sanitizer. CDI-PIC added correct label to spray bottle. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and preparing foods without wearing hair restraints. |
|
55
|
0.50
|
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. Observed hole in ceiling above shelf used for food can storage.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food buildup on wall behind meat slicer. Increase cleaning frequency in these areas. |