|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 watermelon that was processed and began time at 10:40 am (time of inspection). At approximately 11:15 am observed watermelon in reach in unit processed as one batch above 45 degrees. CDI PIC pulled watermelon and placed in walk in cooler for rapid cool down. Informed PIC that time begins when watermelon hits 41 degrees as per CMS standards and ensure food employees are checking temperatures before placing in process. |
|
31
|
0
|
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 watermelon still cooling above 45 degrees that was placed in reach in unit tightly sealed in plastic cups and stacked. CDI Watermelon moved to freezer for rapid cool down. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils in consumer area with food contact surfaces upwards and in a manner of potential contamination. Make sure to display and handle to prevent contamination. |