|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found multiple items on hot bar below 135 F. Refer to temperature chart. PIC Kristen Bethel pulled products and reheated to 165F or above. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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: PIC stated items on salad bar; tomatoes, slaw, leafy greens; remain on bar for two hours and then are discarded at end of shift. No written procedures on hand for holding food off temperature. Return visit within 10 days to see written procedures in place. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found cut melons, gravy, cooling tightly covered. CDI- vented. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed brownies, croissants not bearing adequate labels. Verification visit within ten days. |