|
22
|
1
|
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 PIC explained they use time for all hot food food, which would indicate food would not be saved for the next day. EHS observed leftover chicken breast with yesterdays date. CDI-EHS explained if they are using time procedures there can be no leftover food products from the previous day, PIC voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Spoke with PIC about cleaning procedures with Secure. They explained they cleaned the tables down at night, then sprayed then with Secure (which is a disinfectant). In the morning they wipe off the tables with sanitizer water and nothing else. EHS confirmed this with another employee. CDI-EHS explained per manufactuers instructions, it must be W/R/S in the morning following disinfection at night. PIC instructed staff on new procedures and had them W/R/S while EHS was on site. |