|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control- Steps must be followed on TPHC approval. Observed sliced canteloupe in cooler at 61F less than 30 minutes prior to service. Limit the amount of food product being brought out for prep, use small portions and place in cooler before bringing out more food product to prep. CDI by moving canteloupe to freezer for rapid cooling and instrcuction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in sanitizer buckets when not in use. Observed wet wiping cloths stored on prep tables. |