|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
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 buttermilk with no time stamp. PIC stated time start for buttermilk and marked accordingly. CDI |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.Observed avocados washed and ready for service with stickers still adhered. Stickers must be adhered to in wash process. Repeat |
|
49
|
0.50
|
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 dust and build up on shelves, pipes throughout kitchen. Requires more frequent cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed corners and areas under equipment with buildup. Need more detailed and frequent cleaning. |