|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks store over prep tables and over prep areas in the kitchen. CDI -PIC relocated the employee beverages to prevent cross contamination.
-REPEAT- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken drumsticks at 115 in the hot display case. PIC stated those items are on TPHC, observed no times written for discard. CDI - PIC was able to determine when those were placed out into the display case, PIC placed discard time for the chicken. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beans from the day before not labeled. CDI- PIC properly labeled. -REPEAT-
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice date marked with 1/25 to 2/1, dsicard date shall be 7 days from the date prepared, count the day of preparation as day 1. CDI - PIC relabeled the rice with the correct dicard date of 1/31/2021. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 facility has written procedures for keeping several TCS products on TPHC (wedges, chicken, fish, fried vegetables, etc.), procedures states that a logbook will be kept to record the dates and times of when placed into the hot holding and the 4 hour discard time. Observed no previous log sheets for previous days. CDI- PIC was able to tell me when the products in the hot holding were placed into the hot holding unit and wrote down all the times for discard on a log sheet. Verification visit to be conducted within 10 days to ensure this being completed on a daily basis for the hot holding TCS products. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hamburgers just cooked and sitting on the prep table covered in a plastic container. CDI - PIC removed the cover and placed in the walk in freezer to cool rapidly. |