|
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 TPHC white board set up for salad bar and grab n go/drinks cooler. Hot bar section of TPHC whiteboard was observed as listing placement time of 11 a.m. to 1 p.m. EHS observed breakfast items at hot bar at approximately 9:00 a.m., some of which were just outside of hot holding (breakfast sandwich, 134F, fried tater tots, 129F etc.) Per conversation with PIC, TPHC items were placed for breakfast and would be disposed of by 10:30. CDI - PIC updated the TPHC whiteboard to reflect proper placement and disposal times for hot bar(8 a.m to 10:30, 11 a.m. to 1 p.m.) |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salad bar items being cooled for TPHC (spring mix, potato salad, chicken salad) cooling in containers with plastic wrap. PIC removed wrap; however, items in pans were still cooling minimally. CDI - PIC utilized sheet pans to properly cool items effectively. Items were observed at 41F a below prior to being placed at TPHC point of service.
Note: Observed recently fried chickpeas (105F when checked) at ambient temperature at kitchen table. Per conversation with PIC, these items were to be placed on TPHC with other salad bar items. When fried in house, chickpeas are to be treated as a TCS food, and are subject to the same cooling and/or storage conditions as other TCS foods (I.E. cooled for TPHC to 41F or below). Fried chickpeas were rotated to reach in freezer and rapidly cooled to below 41F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed food items packaged in house and labeled with label makers for point of sale. Fruit cups offered for sale, some with different sub ingredients (blueberries, mandarin oranges, grapes in one container, oranges and blueberries in another, etc.) were each labeled as ‘Fruit Cup’. All other required items, including allergens and quantity, were on each packaged food item.
When food is packaged in house for point of sale, include ingredients and sub ingredients in descending order of quantity. |