|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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: Found spanokopita put back in hot box after being on TPHC line earlier in day. Spanokopita voluntarily discarded. Observed previous procedure for TPHC has been scrapped, no new written procedures in place. Verification within days. Observed items put out on hot bar for TPHC not immediately recorded on time log sheet. Items allowed to be labeled with times placed on line; 15 minutes previous. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Found prepped lettuce in large covered lexan in walk-in cooler 49 F. Found prepped lettuce tightly packed into closed containers for sushi station at 52F. CDI- all containers of lettuce place into blast chiller; chilled to 32F within one half hour. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in dish pit. Add drying space if air-drying cannot be attained with available shelving. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at hot / cold prep top heavily soiled and scored. Replace or re-surface. Verification within 10 days. |