|
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 incorrect times put on TPHC board. 11:00am was recorded on chart but salads will be placed on serving line at 11:30am. CDI - times were erased and correct times will be marked once salads are placed on serving line. |
|
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 side Ceaser salads at 53F cooling in reach-in cooler with lids on. CDI - salads transferred to walk-in cooler to rapidly cool until staff returns from lunch. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer of proper strength between uses.
Observed 1 quat sanitizer bucket at 50ppm. Sanitizer was changed out to 200ppm.
General Comment: Investigated complaint for request number: 64558 unconfirmed FBI. |