|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Observed foods cold holding at improper temperatures in the 1 door prep unit (see chart).
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 5 C (41 F) or less. P
CDI, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD was discarded. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
The food in which time without temperature control is used as the public health control was not marked to indicate holding time.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
Time food was cooked (approximately 20 minutes) was acknowledged and marked accordingly. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Observed equipment in need of cleaning (reach-in refrigerators and freezers; tables and cabinets in biscuit prep area, and equipment in cooking area).
Non-food contact surfaces must be clean to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Observed floors (under and behind equipment), walls, ceilings and light shields in need of cleaning.
Physical Facilities must be kept clean to preclude an accumulation of soil. |