|
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 is using TPHC on pre-made sandwiches held next to the cash register. The sandwiches are correctly marked with a discard time but facility did not have written procedures. When using TPHC written procedures must be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. CDI- TPHC form was filled out by PIC today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of window cleaner with no label. All toxic materials must be labeled. CDI- Spray bottles labeled. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of chips stored on the floor in front of a dry storage shelf. Move chips to an area at least 6 inches above the floor. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed 2 employee beverages stored on a shelf in the walk in cooler above items for customer use. Do not store employee items above or in contact with anything that will be used for customers. CDI- Drinks moved to bottom shelf. |