|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed salsa held on 4-hour TPHC, labeled with a start time of 11am and discard time of 3pm. EHS observed salsa on TPHC (removed from temperature control) at 10:40am, prior to the listed start time. -CDI- PIC corrected start/discard times to reflect the accurate time that the salsa was placed on 4-hour TPHC (10:30am). Ensure the start/discard times to reflects the accurate time that the salsa is removed from cold holding and placed on 4-hour TPHC. -REPEAT- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed one wiping cloth held in less than 50ppm quat sanitizer solution. Observed other sanitizer buckets at proper concentrations. PIC stated sanitizer buckets are set to be changed daily at 11am, and was about to change sanitizer solution. -CDI- Sanitizer bucket was changed and replaced with 200ppm quat sanitizer. EHS and PIC discussed conducting frequent sanitizer test strip checks to ensure sanitizer levels do not drop below 150ppm, even if it has been less than 4 hours since filling the sanitizer bucket. -REPEAT- No point escalation due to improvement in since last inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. Allow dishes to properly air dry before wet stacking. |