|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most all foods in top of front prep unit to be above 50 F. See temp chart CDI- voluntarily discarded VR |
|
22
|
0
|
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 Observed fafility improperly date marking and prepping to cool TCS foods placed on TPHC. CDI- instruction provided; food discarded ; template emailed |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
s3-501.15 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 Observed cut leafy greens, cooked vegetables and cut tomatoes improperly cooled in prep units and covered plastic containers. CDI- cooling procedure changed to metal, open, high surface area in walk in cooler |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed most foods in top front prep unit to be cold holding above 50 F Unit cold under neath but has failed to maintain top foods at 45 F or colder. |