|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
-Observed sausage biscuits at the serving line below 135 F. Keep at 135 F or above or use time as a public health control and follow proper procedures since sausage biscuits are discarded after 2 hrs. CDI- Biscuits to be discarded due to end of breakfast.
-Cooked potatoes (hash browns) in the warming cabinets measured 131 F. CDI- Potatoes were reheated to above 165 F.
-Observed clarified butter on top of the oven at 80 F. Use time as a public health or keep above 135 F. Container states that the product shall be kept refrigerated and butter is a TCS food. Unless records can be provided to prove the item is non TCS it shall be treated as TCS food. CDI- Discarded and will use TPHC moving forward. TPHC form to be emailed. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed built-in thermometer on the back of the unit is not working. Repair or place a thermometer in the unit. |