|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. PIC discovered mozzarella cheese in walk in that had begun to mold. CDI- PIC voluntarily disposed of cheese. Items not required to be date marked should follow manufacturer guidance for shelf life. |
|
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 chicken sandwiches hot holding in hot hold cabinet at 124. Sandwiches that lose temperature below 135 as they are assembled, will need to be reheated before hot holding. CDI- Chicken patties reheated to 190. |
|
22
|
1
|
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). -P/Pf Observed containers of lettuce for sandwich set ups at 54 degrees, lettuce was cooling in fridge to be placed on TPHC for immediate service. Lettuce must be chilled to 41 before being held with TPHC. CDI- PIC chilled lettuce to 41 in walk in cooler, before placing them on service line with TPHC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce chilling in fridge witih tight lids, did not meet proper cooling temp of 41 before they were top be used for TPHC. CDI- Lettuce vented and rapidly chilled in walk in cooler to 41 degrees. |