Sep 5, 2024
Routine
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed chicken wings, breaded chicken, and french fries held at room temperature with no discard time label. C/A: If the food is going to be held at room temperature (using time as a control for pathogens), there must be a written procedure, and there must be a discard time for the food. If any food is kept passed the time label, it must be discarded.
If it's easier, a dry erase marker may help when switching out the containers for new food (when switching the old container of chicken out for new chicken).
COS A label was put on the chicken. It was put at room temperature during the beginning of the inspection.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed scoops stored inside of food with no handle. C/A: The scoops for the food must have a handle.
COS Scoops removed
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(f) - drying mops (c)
Observed mop stored resting on the outside of the mop sink. C/A: Mop should be stored to air dry, without touching the sink or the wall.
COS: Mop was moved to the drying rack.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee items stored inside coolers and on tables. C/A: Employee items must be stored in a designated area, away from food and food preparation. If they are stored in the cooler, it should be in a container, like a box, stored under all food for the restaurant.