|
24
|
1.50
|
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 facility holding tcs foods (i.e. chicken wings and egg rolls) cooked this morning in the RIC but not according to the written procedures: Time stamps were for 5 hrs hold and start time was not correct. CDI EHS educated PIC and he corrected time stamps. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils being stored in room temperature water. CDI PIC to utensils to dish room. |