|
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 skim milk, half and half, and 2% milk held on TPHC without time marked and not documented on procedure sheet. CDI: these items were added to TPHC procedure sheet and time log. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 several items from breakfast including boiled eggs, ham, and melons cooling inside kitchen reach-in while stacked and covered. CDI: items were separated and uncovered to cool rapidly. |