|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 Observed TPHC plan states that product on chef table is the only item on TPHC. Facility is using a hot box as well as staging for TPHC items (sliders, etc). VERIFICATION REQUIRED
NOTE: Ensure TPHC form, not hot holding form is used to track TPHC times. EHS recommends using a different colored paper to easily distinguish between the logs. |
|
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 Observed products tightly wrapped in walk in cooler. CDI: Products unwrapped and vented to rapidly cool. REPEAT VIOLATION |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed exposed cup lips stored stacked with no covering. Employees were rubbing against the cups during job duties. CDI: Cups voluntarily discarded. Other cups were brought out and sleeve was left up. |