|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in refrigerator in temperature danger zone. Refer to temperature chart and time procedures for salads. CDI - brought to freezer to rapidly cool to proper temperatures. |
|
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 salads about to go on time control without being at proper temperature. Refer to temperature chart. CDI - advised to follow proper cooling methods and procedures. Cooled everything down to proper temperature for time control. Product in compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the sanitizer buckets did not have a label on it. CDI - labeled buckets. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods for salads going on time control. EHS observed salads cooling in closed service shells in the refrigerator. CDI - educated to use proper cooling methods in order to reach proper cooling time and temperature for all TCS products. Advised to use proper cooling methods for all product on time control; product on time control shall go out on time control at the proper temperature. |