|
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 parfeit and salads not cooled properly to 41F and below before putting the product on TIME control. CDI - advised employees to read CMS TPHC procedures again and to use proper cooling methods to rapidly cool product down. Relocated food to walkin cooler. Food has cooled and is in compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT VIOLATION. Observed sanitizer buckets with no labels on them. CDI - wrote sanitizer on buckets. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food being cooled down in stand up refrigerator. CDI - educated to not cool down in stand up refrigerator. Brought to walkin cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed milk box refrigerator not operating properly. PIC Bradley Ellis has put in work order for the milk box. |