|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed ground beef in pizza prep station unit, ham, salami, cheese, lettuce, tomatoes, wings and tuna salad holding above 41 F in sandwich prep unit. CDI- Ham, salami and cheese were voluntarily discarded as they had been in the sandwich prep unit over night; Lettuce, tomatoes, ground beef, wings and tuna salad were moved to walk in cooler for quick chilling as they had all recently been prepped or moved from WIC within last hour. **Both units holding ambient air temperatures below 41 F** |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Observed times marked for 6 hours, not 4 hours, on pizza slices. CDI- Times were able to be changed and no food discarded as pizza slices have not exceeded the 4 hour time hold. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Lettuce and tomatoes had been cut/prepped and immediately placed in prep units with out having time to be cooled below 41 F. CDI- Lettuce and tomatoes were moved to walk in cooler for quick chilling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. Observed some squirt bottles throughout facility with no labels on them, like oils and sauces. |