|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the cooked meat cutting board is fully washed, rinsed, and sanitized once nightly and is wiped with a sanitizer towel throughout the day. CDI- cutting board was cleaned, EHS informed PIC to wash, rinse, and sanitize every 4 hours the board is in use. |
|
21
|
0
|
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 chicken wings and baked beans without datemarks on them. CDI- products were dated. |
|
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 facility using TPHC for deviled eggs without a time stamp on product container. CDI- time stamp added to product container. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed a thick turkey chub cooling in the walk in cooler at 70F at 2:30PM drop to 66F at 3:10PM. CDI- product was split into two pieces to allow for faster cooling. |