|
22
|
0
|
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 Did not observe any foods actively using TPHC but PIC showed EHS the time log which was filled out incorrectly with temperatures and not times. Ensure food on TPHC is recorded with beginning and discard times and that food is cooled to 41F before being placed out. |
|
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 items cooling and tightly covered in walk in cooler. All items in correct cooling parameters. CDI-pans vented. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cookies out for customer self service and not adequately protected from contamination. CDI-sneeze shield lowered and one placed on side to protect. |