|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed procedures in place to hold cooked potato wedges on TPHC. Potato wedges were not labeled with a time stamp. PIC stated that potato wedges were cooked 10 minutes prior. CDI: PIC time stamped potato wedges with the time wedges were removed from cooking. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use styrofoam boxes on shelf with food contact surface facing up. Observed aluminum single-use pans with food contact surface facing up on shelf. Items were not protected by any coverings. CDI: PIC inverted all containers to prevent contamination. |