|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed start and end time for TPHC prep top/sandwich station (10:30a to 4:30p) marked on faded white board. Per review of MFU TPHC instructions, each TCS item should be marked with start and end time. CDI - PIC edited TPHC instructions to specify use of whiteboard as marking method, as opposed to individual tape labels.
Note: Observed items in prep top at approximately 42F and 43F in 6 hour TPHC at 10:37 a.m. Per requirements of TPHC, food must begin at 41F. As temperatures were recorded after 10:30 a.m., MFU is in compliance. PIC shall verify that food on TPHC starts at 41F or less. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of partially unwrapped to go boxes stored in dry three compartment sink basin with exposed food contact surfaces during set up of MFU. CDI - PIC placed multiple portions from single service stack at prep counter, orienting them to prevent potential contamination. PIC recovered remainder of to go box stack with plastic wrap. |