|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce and chili reheating in steamwell for over 2 hours and items were still at 82F and 92F. PIC stated this steamwell does not function properly and an order has been placed. CDI - Items voluntarily discarded. VR to be done by 1/31/21. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomatoes, spring mix, and raw patties maintaining temperatures above 41F in cold wells. CDI - All items moved to WIC for cooling. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT. Observed variance approval letter for processed sliced cheese to be held at room temperature for 8 hours, but item was not time stamped with beginning and end times. CDI - Item time stamped.
No signature needed due to COVID-19 guidelines. |