|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled egg make equipment stored with clean utensils and equipment. REHS placed soiled egg make equipment in dish machine area to be properly cleaned and sanitized. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed Items on TPHC procedures with an initial temperature of 45F. REHS informed PIC that items on TPHC procedures should have an initial temperature of 41F when removed from cold holding temperature control. CDI-PIC corrected temperatures to 41F on the approved TPHC forms. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees at make line and dish washer without hair restraints. CDI-PIC had food employees put on hair restraints. |