|
22
|
0
|
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 Ensure that TPHC boards are wiped clean after every use. Observed foods from prior dates on the board at the beginning of the inspection without any foods currently being placed on time. CDI- education was given and boards were erased. 0 points. |
|
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 Observed salads inside of the walk in cooler cooling with lids still on and stored on top of each other. CDI- Salads cases were ventilated and unstacked. -.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can(s) located in the dry storage area with other in use cans. CDI- PIC separated damaged can(s) during the inspection. - 1 point. |