|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
Staff handling breakfast biscuits with bare hands. Once foods are cooked, you must use gloves or other means to handle foods to prevent contamination from hands. Staff started using gloves. 3-301.11 Preventing Contamination from Hands (P) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
No sanitizer mixed and ready to use. Mix sanitizer before start of food prep each day so that countertops can be cleaned and sanitized as needed. Sanitizer mixed during inspection. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Biscuits on display for customers have no time labels indicating how long biscuits have been out of temperature. Per TPHC form on refrigerator door, a time label is to be placed on each pan of biscuits and biscuits discarded after 4 hrs. Time added to biscuits today, however future violations will result in biscuits being discarded to trash. 3-501.19 Time as a Public Health Control (Pf) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Black refrigerator, toaster ovens, small food processor, prep table, chopper, and square corner 3 comp sink not NSF approved. Replace with NSF approved equipment. 4-205.10 Food Equipment, Certification and Classification (C). |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Lighting on food prep table too low. Minimum lighting should be 50 foot candles, however only 22 foot candles today. 6-303.11 Intensity - Lighting (C) |