|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C
Observed a half eaten muffin on the make line today- discarded.
Employees may only eat in designated areas where food, utensils, and single use articles can not be contaminated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce stacked too high today and holding at >45F- top of product taken to the walk in to quicly chill which was achieved.
Observed chicken dip stored in the freezer today at >45F- discarded to correct.
Discussed the need for a deeper ice bath to achieve a safe temperature for this product or time the product as discussed and discard after 4 hours.
Time sheet emailed today. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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
observed french fries stored out of temperature today with an old time mark on them- back timed today to correct. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer buckets stored on the floor today. |