|
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). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved cantalope that was put out from service but it still had not reached 41F or less as required by the plan. Melons taken back to cooler to chill down.Observed salads that were not going to reach 41F as required as well and they were moved to walk in freezer. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salads cooling in the reach in cooler in tightly covered containers and Walk in inside tightly covered containers. Salads moved to walk in freezer to quickly chill down. |