|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in walk in at 42F. PIC verified temperatures this morning were below 41F. Items were at 41F in walk in within 20 min. EHS and PIC suspect the defrost cycle may be too long or set at a high usage time. PIC put in a work order to have unit looked at and possibly the temperature turned down. REPEAT VIOLATION Previous violation corrected. No points taken due to managerial control and the fact that the food was out by 1F and then was 41F within such a short period of time. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed hard boiled eggs held on TPHC, per PIC, with no pre-written procedure. CDI: Eggs added to TPHC form already in place for peppers and onions today.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time written on cooked peppers and onions that are held on TPHC. CDI: Peppers and onions were voluntarily discarded. Ensure all items held on TPHC are marked with the time to discard. |