|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
|3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items on salad bar > 45F. Observed shallow pans and an air space in between bottom of unit. Discussed with kitchen manager about using deeper pans for food items or repairing drain issue and using ice under pans. Also discussed the use of time as a public health control (TPHC) for all items on salad bar. CDI - TPHC application e-mailed to facility; food items on salad bar discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no procedures provided for pre made sandwiches and pizza cooked to order at grill station. Sandwiches and pizzas not out for service yet. CDI - TPHC procedure sample copy e-mailed to new kitchen manager. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed labels printed out for grab and go items. Observed incorrect allergen statement. Labels must have specific allergens listed for each food items. Grab and go items were not out for lunch service yet. CDI - items will stay out of packaging and placed in hinged container for next service until correct labels can be provided. |