|
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 When EHS arrived after facility was open observed that the TPHC was not being followed. No times were observed on the TCS foods in their written procedures. CDI - PIC stated they just opened and they will place the times on the TPHC foods now. Ensure accurate times are placed on the TCS foods immediately after placing out. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoops stored in a plastic container that was accumulating old food debris and rice. CDI - PIC removed. Provide a container that is easily cleanable |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed condiment containers and lids food contact portion stored directly on the prep table. |