|
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 no time to indicate the 4-hour start/discard time for all creamers or the fried chicken. PIC stated timers are used to monitor the 4-hour TPHC time. EHS observed timers, yet the timers did not accurately reflect the 4-hour time. -CDI- PIC started the timer to properly reflect 4 hours from when all items were removed from temperature control. EHS recommends having separate timers for each food item held on time, and placing the timers for under a label for each food item to keep track of food times. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed no hair coverings worn by any employees during inspection. All food employees must wear hair restraint (hat, hair net, etc.). |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 handles of scoops for dry goods submerged within the food (flour, breader). Ensure the handles remain above the top of the food, and are not directly touching the food. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee drinks stored directly on top of reach-in freezer for customer food. -CDI- PIC relocated employee food to separate, designated area to prevent contamination of customer food. |