|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Follow correct written procedures for TPHC. Observed employee beginning to put salads out on line from refrigeration using TPHC (time as a public health control). Salads were above 41F. Written procedures on site state that items must be cooled down to 41F before taken out of refrigeration and put on the line. CDI-salads put back into walk in cooler to cool down. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. Observed salads and watermelon tightly covered in plastic or in sealed plastic containers cooling. TCS items are on TPHC (Time as public health control) and written procedures state that items must be cooled to 41F before being put out on the line. Due to these items being covered while cooling, they did not meet the 41F at start of lunch. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Packaged food for customer self service must have proper labeling. No labeling on grab and go salads. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |