|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salami, white and cheddar cheese, and vegetable sushi roll were not under temperature control. CDI- Joseph (Store Manager) advised that he will be using time instead of temperature going forward for the bottom of the sandwich case, but removed all items and placed in walk in cooler for rapid cooling today. Sushi rolls also allowed to rapidly cool. All other items maintained as required. repeat |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Roast beef, shredded lettuce, deli meats and cheeses being monitored using time for safety. None of the containers were labeled as required. PIC and JR (deli manager) advised that they had started using time, but will continuing training on the implementation of time with staff. Return visit by June 28, 2019 to review for paperwork and time stamp labeling. |