|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed items such as spinach dip, sausage, and beef with 8 day date marking instead of 7 days. CDI- Explained to PIC that the date of prep counts as the first day in the date marking process. CDI- PIC date marked items correctly. REPEAT |
|
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 pizza sauce without the correct date and time label. Sticker reflected 12/12 with a discard date of 12/13. Pizza sauce can only be held for 10 hours per Papa Johns TPHC. The pizza sauce was made at 10 am 12/12. CDI- PIC correctly marked the correct date and time on pizza sauce. |