|
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 all flip top items being placed on TPHC at 5PM when PIC stated they were placed on TPHC at 4:45PM. Observed no written procedures for several items marked for four hours. A VR will occur no later than 7/25/21 to ensure all items on TPHC have written procedures. PIC corrected start time for all items. |
|
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 chicken in a tightly sealed bag and potato salad that had not cooled to 41F prior to leaving the commissary. CDI- PIC voluntarily discarded the items. EHS informed employees on how to properly cool items prior to bringing on the MFU. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and without a proper cover. |