|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 3 containers of Mexican bean dip on ice in the back row maintaining temperatures above 41F. The bean dips in the front two rows were maintaining proper temperatures, but back row did not have enough ice. CDI - Items in the back row voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed chicken and feta cheese in WIC dated for 10 days (10/30-11/8) and chickpeas dated for 9 days (11/2-11/10). CDI - Labels corrected. |
|
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 cut cantaloupe and cut honeydew on free sample stand on TPHC. PIC was able to provide written procedures, but there were no time stamps indicating when items were taken out of temperature control and when they will be discarded. CDI - Time stamps were placed. |