|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 13 pizza's being held on a rack. Temp for cheese on pizza was 51F. PIC stated pizza's were prepared approx. 1 hour prior and were being held on rack until customer ordered pizza which could be up to 2 hours. CDI: Pizza's were moved to WIC to rapidly cool to 41F or below. Observed sliced tomatoes being held in prep flip top at 48F. CDI: Tomatoes were moved to WIC to rapidly cool to 41F or below. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several pizza's being held on TPHC with a date stamp that was expired. PIC stated pizza's were actually prepared approx. 1 hour prior and he forgot to print out new time stamp. CDI: Correct time stamps were printed out.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 2 slices of pizza that were past their expiration. CDI: PIC discarded slices of pizza. |