|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked cut potatoes without date marking along with cut tomatoes located in prep unit. CDI-PIC place date/label from the prior day on both items. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chickpea fluff(khana), panir, veggy samosa, pizza roll, and batatvade in hot case held on TPHC without time stamp. PIC stated food was put into hot case at 10:00AM. CDI - PIC completed time chart for hot case for food items. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.. Observed one hotel pan of each food item; panir, veggy samosas, and batavada. slacking on speed rack with thawed portions. Items had been removed from freezer one hour prior. CDI - PIC immediately moved samosas to oven to be reheated. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three clear containers of homemade chutney (green,tamarind, and garlic) in prep unit without labels. CDI-PIC placed label on items. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Observed two food employees without hair coverings. CDI-PIC gave out hair nets to food employees. |