|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one small prep cooler not holding temperature adequately cold. Items measured 47F-48F. Larger pans of each items were still in walk in cooler, where they were measuring in the 42F range. Working pans had been in prep cooler about an hour. CDI - unit was turned down, products were also iced. PIC will call for repair. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
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 containers of cut tomatoes, sauteed mushrooms, fried plantains, and cut cabbage being held under TPHC but without written procedures. CDI - allowed time to be marked, as large wine dinner was in progress. Sent PIC the template to use when placing foods under time rather than temperature control. Reminded PIC that foods must be either 45F and below or 135F and above when time begins. |
|
35
|
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 a couple working containers not labeled - salt/pepper mix, oil. |