|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed salad bar items pulled from WIC and placed on salad bar which are held on TPHC. Several temperatures were above 41F. See temp chart. CDI: Items were pulled off of salad bar and placed in WIF to rapidly cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawed in a container submerged in stagnant water. Shrimp was not being thawed under cold running water. CDI: PIC removed shrimp from container as they were already thawed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food items being stored on floor in WIF. CDI: PIC placed boxes on shelves. |