|
24
|
0
|
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 the food was removed from temperature control. Pf - Chicken filet sandwiches in the hot box already assembled and time was documented on log sheet, but not in the TPHC column at the end of the sheet. CDI - times documented on the TPHC column. The first batch time documented is also the same as the TPHC time for assembled hot food items. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Several tubes of raw ground beef thawing at ambient temperature on prep table. CDI - tubes moved to refrigerator to continue thawing for tomorrow's prep. Ensure TCS foods are thawed under refrigeration, under running water of 70F or less, or as part of the cooking process. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Keep nonfood contact surfaces clean. Light dusting needed on the fan. |