|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot food at 135F or greater. Observed several rotisserie chickens that were less than 135F. Discarded. CDI. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Asian bar is recording the time the product is finished cooking but not the time it is removed from temperature control as required. Cooking times to discard times were greater than 4 hours. CDI - explained the proper time to record to the PIC and employee that keeps the asian bar log. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Clean the deli case interiors around the doors. |