|
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 - Observed breakfast items held on time brought back into the walk in cooler to cool after the time was up. CDI - explained that items have to be thrown away after they are done on time. Items were discarded. |
|
31
|
0.50
|
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 tomatoes cooling on the hot bar prep line. CDI - explained that items need to be cooled to at least 45F before placing them on the line for service. Tomatoes were placed in the walk in freezer for rapid cooling. They reached 34F in 30 minutes. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and the left door of the 2 door reach in cooler. Replace gaskets. |