|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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: Found baked chicken date 3/9 at 43F in walk-in. Voluntarily discarded. Found sliced pork loin 48 F in walk-in cooler, dated 3/14. Staff stated porkactually cooked 3/13. Voluntarily discarded. |
|
22
|
1
|
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: Upon entry found hotand cold serving line items not labeled with any start / ends times. All food discarded voluntarily. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glasscleaner not labeled. Labeled while on site. |
|
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 : Twelve lb roast in walk-in from 3/11 at 44 F. Whole roast had been cooled correctly according to Brian Harstine and Kevin Boyle. Roast moved to freezer as today is last day it can be served without stopping the date marking clock. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. -Pf: Non-functional hanging thermometer in one refrigerator in kitchen. Replace thermometer. |