|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed prep top held on TPHC without time marked indicating removal from temperature control. Establishment was preparing for operation and had recently placed items in prep top. Food was time stamped. All foods in unit are discarded by end of operation if not used. Facility has approved TPHC procedures. If facility plans to switch from TPHC to cold holding for prep unit, PIC will notify EHS. CDI |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Dry goods on cook line and squeeze bottles of water and oil in need of labeling. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet stacked metal food pans on clean dish shelving. |