|
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: Found prepared salads being placed on line for service before being cooled to 41F or below. CDI- salads were prepared from ingredients removed from refrigeration at 9:30 am. Lunch ends at 1:00 pm and salads are discarded. Time on TPHC Board adjusted to 9:30 am.
Procedures unclear as to whether sub sandwiches are being held on TPHC or in temperature. Procedures seem to indicate options. Provide clear intention for how to hold subs; temperature or TPHC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Ham and turkey subs tightly wrapped while cooling for TPHC. Subs 54F. Subs moved to freezer for rapid cooling. Salads cooling for TPHC in equipment inadequate for cooling before service time. CDI- salads moved to freezer for rapid cooling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Found some spray ports clogged with wrappers, straws on interior of dish machine. Clean ports with more frequency to prevent build-up on debris in water dispensing apparatus. |