|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed cut potatoes being rinsed in middle bay of 3-comp sink with soiled utensils soaking in detergent in adjacent bay. CDI- potatoes were voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: jalapenos from a can dated for more than 7 day maximum. CDI- allowed to date with approved time frame. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 Upon arrival, observed salads being held at a location labeled for TPHC (6:am-10:00am). Later, salads had been removed and placed back into refrigeration with intention of placing back out at 11:00 am. Discussion with PIC, infection control manager, and Regional Director about procedures for TPHC and importance of following them. As salads were assembled at 8:00 am that morning, allowed to keep salads but not before they were moved to freezer to cool to 41F before being placed on TPHC. |