|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken (45F), pork (45F), steak (45F), cheese (45F) and sour cream (45F) all above 41F. CDI- Education was provided to PIC all TCS foods must be cold held at 41F or below. Per state memo no point deduction occurred for TCS foods 42-45F for the first time the violation is noted in 2019. However during the next inspection point deduction and corrective action will occur. PIC stated the cold holding equipment is not on when in transit. NOTE: Permit states - during transit or stationary the unit must provide electricity to equipment. The use of a generator or power inverter is recommended. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed four containers of RTE chicken, one container of RTE pork and RTE steak without dates. PIC stated the chicken was cooked, cooled, and froze last month and the steak and pork last week. CDI- PIC voluntarily discarded all items. |
|
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 green and red salsa being placed on time. PIC marked the items with a start and end time. However, PIC was unable to provide a TPHC written procedure form. PIC had a MCPHD TPHC form but not filled out. CDI- PIC was able to correctly fill out the MCPHD TPHC form. |