|
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 beef and chicken on TPHC with a time marked (10:30-2:30). EHS observed the items out of temperature control at 10:20. CDI - PIC changed times to reflect when items left temperature control. - 1.5 - |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle under front counter and spray bottle under prep table without label. CDI - PIC labeled bottle of sanitizer. - 1 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers stacked together wet on drying rack. CDI- PIC separated all containers to promote air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed gasket on reach in freezer cracked. Replace |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed unshielded in hood above prep table. Replace shield or purchase shatter resistant light bulbs. - 0.5 - |