|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and turkey hoagies holding cold on ice above 45F. Currently, hoagies are a new item not on TPHC. Facility does not have the means to keep item cold throughout lunch on the line. Spoke with MS. Dowdy Area Supervsior of Childcare Nutrition on phone during inspection about possibly putting hoagies on TPHC. Ms. Dowdy was receptive to this suggestion and will get back to EHS. |
|
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/Pf Observed items brought out of temperature on the line using TPHC and no time recorded. CDI-employee who prepared and brought items out wrote times down on TPHC board. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 hoagies cooling in cold holding unit and walk in cooler tightly wrapped and completely surrounded by large plastic bag. CDI-product vented and cooled in freezer. |