|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 6 pans of pork brisket cooling at a rate of 0. Items were portioned this morning at 9:30am. CDI- Containers placed in the walk in cooler for cooling. |
|
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 Observed a pan of macaroni without a date. PIC did not know the exact date that macaroni was made. PIC stated macaroni is made every 2 days. CDI- Macaroni discarded. |
|
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 Observed items held on time for 6 hours. Written procedures stated that items are to be held for 4 hours then discarded. Items are kept in the cold holding unit and are temped to ensure items do no surpass 70F. EHS observed items on time located in the prep top unit held cold. EHS advised PIC to change procedures to describe the process being carried out. Time stamps were properly labeled |