|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed product datemarked beyond the 7 day requirement on food held more than 24hrs at 41F or below. Be sure to use only 7 days for datemarking on food 41F or below and 4 day datemarking on food held 45F-42F. The date of preparation or opening is counted as the first day. CDI-labels corrected to reflect the 7 day discard date properly.
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 Observed cut watermelon at 43F dated 8/19 in the reach-in unit. CDI-product discarded. |
|
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 that pizza will be held on TPHC without a written procedure. |