|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Roasted garlic at Asian Bar prep area under not temperature control. Measured 75 F. CDI- voluntarily discarded.
Foods at cold sandwich make line above 41F. Refer to temperature chart. Foods move quickly at the sandwich line. Place on TPHC as correction today, but if TPHC is to be utilized going forward procedures must be written and provided. Verification within 10 days for cold holding assessment by facility, and long term compliance solution, if needed. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found significant number of opened deli meat chubs not date marked. Deli manager stated only one had been opened today. CDI- all voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found deli turkey dated 7/21. Found liverwurst dated 8/11. CDI- voluntarily discarded. |
|
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. Observed food on the Asian hot bar being served past the four-hour maximum holding time. CDI- bar cleared of all food and properly discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Roasted garlic at Asian bar prep area labeled as sugar. |