|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Unattended speed rack with pizzas above 41F. Chef salads from overnight in reach-in above 41F. CDI- salads voluntarily discarded. Speed rack rolled back to walk-in. |
|
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: Found some salads and cut melons prepped previous day with no date marking. CDI- discussion with PIC. Salads discarded. Melons placed on TPHC to be served today. |
|
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: Cut melon on TPHC were in holding case but no time on TPHC board for when they were removed from refrigeration. CDI- time corrected. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Solution holding wiping cloths less than 100 ppm quat. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Provide a designated area for employee personal food that is separated from facility food. Employee food found on middle shelf of walk-in. |