|
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 all food items on TPHC board labeled with start time of 9am at time of inspection (8:45am). CDI - food handler corrected TPHC times after verifying foods were placed on TPHC at 8:20 am. |
|
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 2 unlabeled spray bottles of unknown contents. CDI-PIC verified they were sanitizer and chlorine, and placed labels to identify contents.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed one bottle of medication being stored on prep surface. CDI - Medication was moved to proper storage area. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed two containers of chantilly cream cooling in WIC. 57F at 8:45am and then 57F at 9:18am. CDI - PIC moved items to back cooler to facilitate faster cooling. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed stacks of clear pans being wet stacked on clean dish shelving. |