|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5 pts - Observed chili meat and chicken tenders in hot holding below 135F (see temp chart for details). CDI: tenders discarded and chili meat reheated in microwave to 204F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat: 3 pts. -
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salads in salad cooler reach-in at drive thru and items inside back of sandwich station cooler above 45F(see temp for details). CDI: items were moved to walk-in cooler to properly cool.
Verification required by 12/22/17 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chili meat cooked yesterday and pulled from freezer today inside walk-in cooler without a date. CDI: chili meat properly dated. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
General Comment: 0 pts. -
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed time not marked on tempered cheese kept at sandwich station cooler. CDI: time marked. |