|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed hamburger, cooked at 70-87 F. CDI- HAMBURGE TO BE COOLOED FOR CHILI WILL BE PLACED ON A METAL SHEET RAY OR SAHLLOW PAN AND STORED IN WALK IN OR OTHER REFRIGERATION AND PROPERLY COOLED UNTIL REHEATED FOR CHILI |
|
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 start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed improper time labeling on multiple TCS foods held using TPHC. |