|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed no logs being used to keep track of salad temps. before they go onto the line. Corrected by discussing recording procedures with PIC and salad chef.
Be sure these salads reach 41F, not 45F as some thought, before service.
Discussed cooling methods with PIC today.
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 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed no way for staff to reheat foods at the 2nd location due to the gas being cut off. A microwave along with a few plastic pans or other means to reheat is strongly recommended. Today staff took the cheese ravioli back to the first location to reheat properly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed a sanitizer bucket stored on the floor.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed utensils stored in water today.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
Observed build up on the wall fan.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |