|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed over-filled container of butter in flip top at 43F.
CDI- PIC voluntarily disposes of top layer, and leaves lower layer temping below 41F. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed container of baked ziti dated 02/12.
CDI- PIC voluntarily disposes of expired ziti. (-1.5) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no procedures of TPHC onsite despite pizzas’s held on time. EHS did observed proper labels and PIC was knowledgeable of process. (-0)
CDI- EHS provides temporary procedures for use today, and provides template for long term use.
Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |