|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Store TCS food cold at 45F or below. (3-501.16) Observed items holding in display case above 45F. All items above 45F transferred to walk in cooler. VR on unit. Also observed chicken and rice being held out of temperature on prep surface while waiting to be prepared for hot bar. Items measuring around 60F. Employee stated these items are held out of refrigeration for an hour. Refrigerate items while not actively prepping. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
Properly follow procedure while using TPHC (time as a public health control). (3-501.19) Items on hot bar use TPHC and are logged in notebook. Items on hot bar using TPHC were not logged for the day and PIC was unable to find sheets for the past 5 days. VR. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly store chemicals. (7-201.11) Observed degreaser stored above food items on dry storage racks. CDI-moved to lower shelf. |