|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed TPHC logs for food transport, recording initial temperature of the foods when removed from hot or cold holding. one of the log was missing the temperature of cold ranch dressing for carrots. PIC will check and ensure that staff understand and record the log correctly and completely. VERIFICATION NEEDED within 3 days (12/10/22) -1.5 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed sanitizer bucket solution below 200 ppm per manufacture specifications. CDI- PIC corrected the solution to correct concentration. -0.5 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster/recycling doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0 pts- |