|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed cooked peppers/onions time tracked using TPHC with no written procedures available. CDI - pepper/onion blend temped and found to be holding above 135f. Items to use temperature control for remainder of service and TPHC procedures to be provided going forward. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in back area near ice freezer with drainage issue. Contact PCO for service. |
|
38
|
0.50
|
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 employees wearing watches while handling food items. Remove watches from wrists when handling food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bagged ice freezer in poor repair with chipping/peeling surfaces and cardboard used under feet as level. Drainage from the unit pooling under/around on the ground. Repair. |