|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 lettuce and tomatoes held on time without having time stamps. EHS is emailing PIC an updated time control sheet due to one on file stating temperature should be at refrigerated to 45F before holding on time. PIC stated employees just know when to discard. EHS recommended to develop a habit of labeling items with a time stamp. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 items not cooling properly. Coleslaw in covered containers and chicken cooling in a covered container with foil. CDI. All items were vented. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.OBSERVED employees operating without a beard guard. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED damped wiping cloths not being held in sanitizer. REPEAT. |