|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled egg cold holding at 51F. Ambient temperature of mini fridge was observed at 41F. CDI - Boiled eggs were voluntarily discarded. REPEAT. |
|
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 facility with no written TPHC procedures. PIC stated all hot items were on time control from 6 am - 9 am on weekdays and 6:30-9:30 am on weekends. CDI - TPHC document printed during inspection and completed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in dry storage area. EHS recommended shelving or crates to keep food at least 6 inches above the floor. |