|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in WIC over 45F. All items that were in the cooler from earlier than this morning were discarded and denatured by the PIC. |
|
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 employee change out salsa container at correct time but failed to put new sticker on contaier. CDI: new sticker with correct time label provided. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses at the bar wet stacked. CDI: items separated to provide proper air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed WIC holding air temp above 45F. Observed that WIC was holding food at above 45F. Observed damaged handle on reach in cooler. VERIFICATION REQUIRED |