|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Written procedures for TPHC shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. Pf
*Observed pan of par cooked bacon near cookline at 80F. Bacon is considered TCS when not fully cooked to 135F. Recommend filling out TPHC procedure if bacon is used or discarded within 4 hours.
CDI-TPHC procedure provided. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
*Observed torn gaskets in prep cooler near cook line. Gasket is not easily cleanable and needs to be replaced. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Ceiling tiles in dry storage area have water damage. PIC stated that AC unit has been replaced and landlord is in the process of replacing ceiling tiles. |