|
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 Company TPHC procedures states lettuce and tomatoes may be held for 4 hours; lettuce and tomatoes on make line labeled with discard time more than 5 hours in the future. CDI - Times corrected; PIC verbally coached staff on correct procedure. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Chili cooling in pan with the lid on in the walk in cooler. CDI - Lid removed to allow more rapid cooling. |