|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 beef brisket at 48F inside fliptop.
CDI- EHS verifies brisket was moved up to fliptop just prior; main supply in lowboy observed below 41F. TPHC recorded with start time reflecting removal from lowboy instead of fliptop. (-1.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed deli trays which cooled successfully (logs verified) not able to maintain at 41F and below during breakfast service with doors to units are held open so frequently. EHS observed meats and cheeses which had previously cooled now between 42F-44F inside RIC despite ambient temperature of 38F inside unit.
CDI- PIC rotates deli trays into RIF with ambient temp of -9 for rapid cooling prior to initiating TPHC. Facility should procure additional equipment as required to maintain proper cold holding during all hours of operation. (-0.5) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed brisket being thawed in 80F water at prep sink. Product itself remained mostly frozen.
CDI- Ice added to thawing. EHS discusses proper thawing with PIC and other staff. (-0) |