|
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 no beginning and end times on the veggies at the pizza station. CDI-times were placed onto food containers. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed pasta that was cooked earlier today that was cooling in the WIC while wrapped. Container was also overfilled with pasta. CDI-pasta was separated into separate containers and was left uncovered. Observed fresh mozzarella cheese and eggs that were wrapped and cooling in the prep unit and were above 41F. Foods were prepared right before EHS arrived. CDI-Both products were unwrapped and moved to the WIC to quickly cool. |
|
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 working bottles of oil, salt, and sauces that were not labeled. |