|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and cheese in flip top unit across from oven overstacked and holding above 45F. CDI: Top portions of out of temperature products were remvoed and sent to walk in to cool properly. |
|
22
|
0
|
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 Observed flatbreads on speed rack with no time stamp to indicate when the items left temperature control. Also observed that facility could not product written procedure for TPHC. CDI: EHS provided written procedure template and flatbreads placed on TPHC for 30 minutes prior to inspection (when they were made). |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 freshly cut cheeses cooling in covered plastic containers in flip top unit and prepared raw beef cooling in covered container in walk in. CDI: Prepared items were vented and sent to walk in for rapid cooling. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes stored with food contact surface faceing up. CDI: Boxes inverted. |