|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that faiclity was unable to provide a TPHC procedure sheet or a five guys SOP for TPHC for the blanch French fries. CDI- EHS provided facility with a copy of TPHC form and assisted PIC i completing it. -1.5-
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 facility did not have a method for tracking time for blanch fries held at the grill. PIC stated that they are to use a timer but it was not being utilized during the inspection. CDI- EHS allowed PIC to start timer on fries as they were cooked less than 10 minutes before EHS’ arrival. PIC voluntarily discarded the fries at the end of the inspection for quality assurance (fries were held for less than 4 hours). -1.5- |
|
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 clean linens belong stored on the floor for dry storage area. CDI- PIC relocated items. -0-
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic containers wet stacked in clean dish storage area. -0- |