|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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 french fries held at display case below 135F without being marked on TPHC charts. All other items were on TPHC charts. CDI - French fries were added to TPHC chart. REPEAT.
Note: No escalation in point deduction; TPHC procedures have seemingly improved (one item not on log). |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with bracelets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service articles (to go trays) with exposed food contact surfaces. CDI - Articles were inverted to prevent potential contamination.
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed bucket of non-concentrated sanitizer with no in use wiping cloth stored on wire rack above to go bags. CDI - Bucket was rotated to lower proper storage. |