|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Portioned sliced deli turkey in the prep cooler and half and half in the milk carafe not under temperature control. CDI- Container of deli turkey uncovered to allow for rapid cooling, time being used as an additional method of control per PIC Daniela Palacio. |
|
22
|
1
|
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. Green chile and Asiago bagels being monitored for safety via time, however neither were marked as required. PIC advised that they will be discarded at 12p, and provided written procedures for process. n CDI- PIC labeled both with the date and ending times.
General comment:
Written procedures indicate shelf life of 4 hours, but do not indicate discard. PIC manually added discard to instructions and advised will contact corporate offices to have new printed procedures corrected. Also will have them to add use of time procedures for milk in carafe. Both containers marked with dates and times but no procedures provided. Temperature checked on half and half. See #20. TPHC template provided also via email. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Frozen bag of salsa in prep sink basin. No running water or base container observed. PIC advised that it was being thawed. CDI- PIC placed salsa in a container and turned on cold water. |