|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed lamb at 118F. CDI- PIC reheated the item to at least 165F see temp chart. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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- PIC had white sauce, falafel, cut lettuce diced tomatoes all on TPHC with a start time of 5:30PM. However, PIC could not provide the written procedures. A VR will occur no later than 9/23/19 to ensure the PIC provides proper TPHC procedures. NOTE: EHS provided PIC with a MCPHD TPHC procedure form. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- REPEAT- Observed back door open without protection from out door pests 6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 rice cooker with rice on the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employee preparing RTE foods with a beard however not wearing a beard guard. |