|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed chicken paste being held past 7 days. CDI, voluntary discard by PIC. |
|
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 Observed no time stamp for tapioca. CDI, tapioca marked with time stamp. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed meat being thawed under running water with a temperature of 75F. Water must be 70F or below for thawing. EHS advised PIC to thaw in refrigerator. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use container with no handle in flour bin. CDI, item discarded by PIC. |