|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes (45-46F), raw country sausage (48F), ham (45F), and bologna (45F) in the sandwich cooler were above 41F. Manager stated that unit was cleaned this morning with food still in the unit. Unit air temperature was 40F so it appears that unit is functioning properly. Remove TCS foods when performing maintenance or cleaning in refrigeration units to prevent the cold foods from rising above 41F. Also, bottle of ranch sitting on counter and measured 67F. Place ranch on time as a public health control, or maintain it at 41F or less. CDI - Warm TCS foods moved to upright cooler and ranch bottle placed on temporary TPHC and will be discarded within 2 hours. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Breaded jalapenos were marked as being prepared at 8:40AM and were still being used at 1PM. Chicken tenders had a time of 8AM on time log at 1PM. Manager stated that a new batch was cooked at 10AM but she did not add the new time to the sheet. Discard TCS foods using time as a public health control within 4 hours and log all start times of the TCS foods using TPHC. CDI - Jalapenos discarded and chicken tender time added to sheet. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing a hair restraint. All food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed towel drying tongs. Utensils must be air dried after cleaning. Do not use towels to dry utensils. 0 pts. |