|
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 cooked peppers and onions not under temperature control. EHS suggested using TPHC. CDI-discarded. |
|
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 cut leafy greens above 45F in open top unit due to being overstacked in pan. CDI-excess product removed and put into cooler below. Observed pancake batter in flip top with ice bath and above 45F due to ice being melted and product not stirred. CDI-ice added and product stirred. All items cooled to 45F and below. |
|
22
|
2
|
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 a tray of shell eggs using TPHC but not labeled with time. CDI-time written on tray. Also observed employee return tray of eggs to cooler after breakfast ended. CDI-eggs discarded. EHS emphasized with PIC about training employees on correct procedures for TPHC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration low in buckets. |