|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for cooked bacon wrapped dates, house made sauces, cooked potato wedges and cooked cauliflower all stored at room temp using TPHC, per PIC. VR no later than 01/08/2023 to ensure facility has and is using a TPHC form that is accessible during inspection to outline system for TPHC. -3- REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 sauces stored directly beneath piping with buildup hanging down at the immediate right of cook line. Keep food in a clean, dry location. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on back sides of cooking equipment. Per PIC, cleaning schedule for this area is due now. Clean often enough to prevent buildup. -0- |