|
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 partially cooked whole chickens that are held using TPHC without written procedures. Observed various oils (with garlic), unsalted butters, roasted tomatoes, and parm cheese with written procedures, but no begin time marked. CDI-PIC voluntarily discarded the chicken and will fill out TPHC form prior to continuing with process. EHS emailed PIC TPHC form for chicken held using TPHC. PIC stated all other food items were taken from walk-in cooler at 10:30. EHS observed all food items discarded at 2:30 during inspection. EHS discussed with PIC the importance of having and following written procedures for TPHC food items.
General comment: the establishment is currently curing (salt, granulated sugar, granulated garlic, and espelette pepper (red chili pepper) ribeyes and chickens in walk-in cooler for 8-hours. The food items have a shelf life of 2-days, per PIC. Per PIC, the whole chickens are cooked to 160F then hot held at 155F in hot box on cook line and is cooked to at least 165F when ordered by customer. Again, the chicken is discarded after 4-hours and is not cooled for service at a later time. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in-use containers of oils and butters throughout kitchen without labels. Maintain labels on all working containers.
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk containers of flour and sugar unlabeled in dry storage area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees drying utensils with cloths immediately after going through the high-temp dish machine. CDI-PIC had utensils rewashed and allowed to air dry. |