|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties on the buffet line reading at temperature range of 114 to 118F. PIC stated that the facility does not use time in place of temperature. CDI- PIC discarded all foods on the line due to breakfast buffet being over at 10am. Suggests that facility uses TPHC for buffet line items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bowls of cut melon such as cateloupe, watermelon, and honey dew on the front buffet line with temperature ranges of 52F to 54F. PIC stated that he does not use time in place of temperature for foods on the buffet line. CDI- PIC discarded all items due to breakfast being over at 10am. Suggests that facility uses TPHC for buffet line items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a large container of cut melon in the front reach in cooler with no date mark stamp. PIC explained that melon was prepped yesterday. Observed a container of chicken and rice soup in the walk in cooler with no date. CDI- PIC dated both items.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of chicken salad dated 12/4 in the reach in unit of the salad prep station. CDI- PIC voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of sausage, cheese, chicken wings, and cut tomatoes in the prep unit at ranges of 52F to 55F. PIC states that items were just prepped and placed in prep unit. Explained to PIC that food should be cooled in walk in cooler after prep and then placed in prep unit once the temperature is below 45F. CDI- PIC moved items to walk in cooler for rapid cooling. REPEAT |