|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. 1 pt - Observed no time on dry erase board to indicate when items held on TPHC should be discarded. Only thing recorded was to "discard in 3 hours". CDI: cooking completion time written on board. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 0.5 pts - Observed large pot of pizza sauce covered in walk-in cooler while in cooling process. CDI: lid removed and ice was added to cool rapidly. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 2 pts. - 4-501.11 Maintain equipment in good repair. Observed gaskets torn on sandwich prep cooler and pizza prep cooler. |