|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Box of tomatoes moldy and soft. CDI- discarded. |
|
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: Containers of TCS food in deli area prep coolers not date marked.
Containers date marked with same date as batches found in refrigerator. Verification of compliance within 10 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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: Found food said to be on TPHC (time only holding) with no time stamps for beginning or ending of TPHC period. Procedures unclear as to where various foods are being held during the TPHC interval. Verification within 10 days of training and implementation of TPHC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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: Found various foods in cooling process tightly covered and/or in dense volume. Refer to temperature chart. CDI-All foods moved to blast chiller to facilitate cooling process. Volumes reduced. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Various cakes, muffins, cookies packaged for customer self-service lacking proper label information. Hot sandwiches at grill self-serve slide not labeled with required information. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Dispensing utensils with handles laying down in chicken/tuna salads at patient plating. |