|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some fried chicken in front hot holding line ranging from 127F-130F in front of pan. CDI: chicken was discarded. Observed steak in center hot hold line ranging from 125-128F. CDI: steak was discarded. |
|
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 inside flip top cooler sliced tomato, pimento cheese, shredded cheese, sliced cheese, lettuce, and scrambled egg mix > 41F (see temp chart). CDI: all products moved on ice to the walk-in freezer to rapid chill. Observed chocolate and white milk in both reach-in low boy cooler ranging from 43F - 47F. CDI: milk moved from cooler into walk-in cooler. All coolers were turned to the lowest warmest setting. Coolers turned to coldest setting during inspection and temperatures dropped within 10 degrees by the end of the inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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. Observed incorrect date and times marked on blanched fries that are held on time. CDI: time and date were corrected. Points were not escalated due to time being marked but not correct on this inspection. |