|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P
Potato slicer is not being cleaned every 4 hours as per rules. CDI- Facility will implement cleaning slicer every 4 hours. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Fries in WIC holding above 45F (see chart) were blanched last night and did not meet proper cooling paramaters. CDI- Fries discarded. Discussed proper cooling methods with PIC. |
|
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
Blanched fries were holding on TPHC with no begin time logged. CDI- Begin time was logged. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Facility cooled blanced fries in a large white plastic tub. CDI- Fries failed cooling and were discarded ( see # 18). Fries will be cooled on sheet trays in future. |