|
24
|
1.50
|
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 establishment is using TPHC for hot items in use at service line - procedures posted but no time provided on the food items. CDI - Employee placed start time on food items. REPEAT VIOLATION |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed yellow chemical in spray bottle at 3-comp sink with no identification. CDI - Chemical voluntarily discarded. Observed coffee machine cleaner tabs stored on shelf above coffee in cabinet under the machine. CDI: Cleaner relocated to bottom shelf of cabinet. REPEAT VIOLATION |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored in wall hanging knife storage with significant debris accumulation. |