|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed macaroni and cheese in the hot holding cabinet at 122F. CDI by voluntary disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked pulled pork BBQ stored in the flip top cooler at 50-54F. CDI by voluntary disposal. |
|
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. Observed no written time procedures or clearly marked begin and end times on pizzas that are held under TPHC. VR- provide within 10 days. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. According to the PIC, the cooked pork bbq is placed into a bag, and sealed in the commissary in SC (approved for reciprocity) and brought over to store in the facility. CDI by voluntary disposal. VR- provide additional info to determine whether procedure has been approved with SC health department through an approved HACCP plan and variance if needed within 10 days. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making a pizza without a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored next to the handsink. |