|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans, rice, beans and mac & cheese in hot holding between 111-120 F. Observed hot well temperature settings programmed at the max. PIC stated that these items were made early morning, day of inspection. CDI - Products voluntarily discarded. PIC will contact technician to assess unit, will utilize other hot holding equipment until repairs have been made. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
REPEAT: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed container of grits held on TPHC with the time of "7:11 am" marked. Items approved to be held on time for 2 hours. CDI - Product voluntarily discarded. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. |