|
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 no TPHC log being maintained for items being held using TPHC at 521. No employee was aware that they were responsible for keeping the log despite the forms being on site.
CDI - PIC created TPHC log for the items being held on time. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer buckets set up and soiled wiping cloths on prep surfaces behind 521.
CDI - Wiping cloth bucket set up and tested at 150-200ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed trays of plastic nacho trays stored with their food contact surfaces face up and no other barrier protecting them from possible contamination.
CDI - Stacks flipped upside down to prevent possible contaminations. |