|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed noodles held on TPHC on the rolling cart at make line, missing start/discard time. PIC stated these were placed on TPHC few hours prior.
CDI: PIC created time stamp for noodles.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed tray of soy reduction sauce (house-made w/garlic in oil mixture) held out at room temp; this food item was not included on facility's TPHC procedures. PIC stated this is a newly added menu item from a week ago.
CDI: PIC included this TCS food item onto facility's TPHC written procedures. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed few metal pans wet-stacked and stored on the clean dish rack.
Ensure all pans are completely air-dried prior to stacking. |