|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two pans of yogurt dated 2/11 and 2/24 in walk-in cooler. Discarded voluntarily by PIC. |
|
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: Update salad board on a daily basis. Observed date of March 2nd on salad board. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf : Found prepared salads in refrigerator 53 F that were slated to be put on front line shortly. Clamshells were closed tightly. Found grilled chicken that had been heated in intact bag cooling in covered container, still in the intact bag. 57 F. Instructed PIC to open bag of chicken to facilitate faster cooling. Always open intact bags after heating product inside. |