|
24
|
1.50
|
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 all food held on TPHC at salad bar not marked with either a start or discard time. Facility uses log book to indicate start and discard time for foods held on TPHC. During inspection, observed food at salad bar (yogurt, cantaloupe, honeydew, deli meat, cheese, egg, etc.) that was recently put on TPHC for 4 hours, without an updated start/discard time shown in log book.
-CDI- PIC verified time when food was put on TPHC and properly added times to log book.
-Observed food held on TPHC at omelet station with incorrect start time in TPHC log book. Log book showed that food was placed on TPHC later than the observed time.
-CDI- PIC verified when items were placed on TPHC and properly changed start time shown in log book. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping clothes stored in soap solution throughout facility, at 0 ppm sanitizer. In-use wiping cloths may only be stored in sanitizer solutions. -CDI- PIC removed wiping cloths from soap solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle of scoop for cooked pasta in gluten-free cold holding drawer submerged in pasta. -CDI- PIC removed scoop from pasta. |