|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC logs noted with final cook temps, no time stamps. TPHC for burgers, fries, chicken tenders, pastrami used in facility. Items are cooked, tempt, placed into hot holding, and then packaged for TPHC. CDI - Times were marked. Align TPHC procedures throughout facility. - 1.5 - |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
All items being passed through into the hot holding that are fully packaged become customer self-service items. These items must be labeled with the common name of food, ingredients in descending order, quantity of contents, name and place of business, and major allergens. A VR will occur no later than 11/16/24 to check for labels. - 1 - |