|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed garlic/salted butter mix being held below 135F on top of panini press. PIC stated product prepared @10:45am. PIC voluntarily discarded product. Facility opting to place product on TPHC. EHS provided TPHC paperwork via email. EHS will return within 3 days to verify paperwork complete and TPHC being properly implemented. VERIFICATION REQUIRED. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed half n half being held above 41F in cold holding unit. PIC unsure of when product placed into unit, but bag relatively new due to amount of creamer contained in it. Non-dairy creamer in unit also above 41F (temp taken for demonstration purposes only). PIC voluntarily discarded product. EHS will return within 3 days to verify unit able to maintain TCS creamer at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. |