|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED salad in containers in the lowboy closest to register temping above 41. PIC stated salads were made 20 mins prior to inspection. CDI. PIC opened lids and placed salads in WIC to reduce temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBSERVED items in the flip top prepared prior to today without a date. Items had dates in the walk in cooler. CDI. PIC placed dates on items. REPEAT. Ensure date mark for seven days are on items in flip top and when date marking begin preparation as day one. |
|
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 no begin or end time for wings and pizza held on time. CDI. PIC placed times on items. |
|
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 salad in the walk in cooler and in the lowboy that were cooling in containers with lids. CDI. PIC vented all salads. |