|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items in home plate club not documented on TPHC. CDI: Items temped and those above 135F were placed on TPHC. Steak was removed for reheating and then replaced with steak above 135F. Observed all cold items with no time documented at the picnic area. CDI: All items voluntarily discarded and then replaced with product 41F and below from walk in cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/build up on shelving in the main walk in cooler. Ensure more frequent cleaning. Observed interior of walk in freezer with ice build up. |