|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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. Food shall be in temperature before going into process; cold at 45 degrees or below and hot 135 degrees and above =-P/Pf Observed salads and a taco salad going into service at 49-52 degrees. CDI PIC returned to walk in cooler for rapid cool down; per CMS any items placed into service shall be 41 degrees or below. REPEAT |
|
31
|
0.50
|
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 salsa and beans cooling from room temperature placed in walk in cooler tightly covered with plastic wrap. CDI Product was moved to walk in freezer for rapid cool down. s |