|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one taco kit, all boar's head sliced meats and cheeses (honey coat ham, turkey, cheddar, etc.), fried chicken, several containers of chicken salad, and sliced ham (subs station) above 41F. See chart above. CDI - Taco kit and fried chicken voluntarily discarded. All items taken to WIC for cooling. VR to be done by 6/13/21. ***This is the 9th consecutive cold holding violation. ITS issued.*** |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened ham dated 5/27, turkey 5/19, chicken 5/27, bbq chicken 5/23, classic chicken 5/20, and smoked ham 5/22. Also observed fried chicken dated 6/3 but item was fried on 6/2 and picante dated 6/1-6/10. CDI - Picante corrected. All other items voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 no written procedures provided for all hot items on TPHC. Facility has moved to having everything on the computer but could not get into system. Facility is currently trying to get into system. All things are time stamped. VR to be done by 6/13/21. |