|
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 blanched fries labeled with the wrong date and not marked with the start time of the first tray blanched and the last tray blanched. EHS viewed facility’s procedures and educated PIC on following the procedures. CDI PIC stated that the fries were blanched today at 11 am and she corrected the date mark. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 bottles of chemicals hanging on the prep sink. CDI PIC moved chemical bottles to chemical storage area. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a drink cup being used in the flour bin. CDI EHS educated PIC and she discarded the cup. |