|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all chicken tenders and potatos in both hot holding boxes holding below 135F. CDI: All items were removed and reheated to well over 165F (see temperature table) and placed back into hot holding. PIC is to monitor units to ensure proper functioning. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in unit near prep sink holding at 52F during inspection. All foods in unit were holding between 47F and 53F. CDI: All TCS foods were voluntarily discarded and unit taken out of use. PIC is to ensure unit is repaired. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 lettuce, tomatoes, and cheese on TPHC (already up to 57F) with no time labels. Observed PIC unable to produce written procedures for TPHC. CDI: Items labelled for 11:00 AM start time and to be discarded at 1:00 PM. EHS emailed another copy of TPHC procedures and recommended keeping them somewhere easy to access. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on prep table near microwave. CDI: Cloth sent to dirty linen storage. |