|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed a stack of cheese at the sub counter was 50F. CDI - discarded. |
|
21
|
1.50
|
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 deli case items are kept for 5 days but the end case was holding between 42F and 45F. Facility must only keep for 4 days unless the temperature of the case is lowered to hold the food at 41F or below. CDI - PIC will get case turned down or hold for 4 days. |
|
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 6 pizzas were out on time but only 4 were listed on the time sheet. Two recently made pizza were not listed. CDI - added to the time sheet. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers were not provided on all the deli cases as two of the integral thermometers were not working. CDI - air thermometers were put in place. |