|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and shredded chicken being held above 41F at deli station. Food employee stated chicken temped 40F @7am and butter pulled from refrigeration @7:30am. EHS discussed with PIC either using smaller portion of butter on TPHC or purchasing salted butter/liquid margarine. CDI: Education provided, chicken cooled in WIC to 39F, and butter placed on TPHC as temp corrective measure. REPEAT VIOLATION. |
|
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 potato hash and frittata being held in HH cabinet on TPHC with no time stamps. CDI: Education provided and PIC provided time stamp for 7:30am when product was prepared.
**GOING FORWARD, FACILITY IS USING TPHC FOR LETTUCE ON SALAD BAR ONLY, TEMPERTURE CONTROL FOR FOOD SAFTEY ON ALL OTHER TCS PRODUCTS. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 container of cut melon cooling in deli station make table with lids on. Unit designed for cold holding, not cooling. CDI: Education provided and food employee moved melon cups to WIC for rapid cooling. |