|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Foods requiring time / temperature control for safety (TCS) shall be held hot at 135 F or above. found carnitas and peppers / onions below 135 F on front line. CDI- voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Foods requiring TCS shall be held cold at 45 F or below. Found lettuce on two locations at front line above 45 F. CDI- discarded. Recommend establishing time holding procedure for letuuce on front line. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods when maximum holding time in facility has elapsed. Found food for Second Harvest in bags date July 5. CDI- discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Do not cover foods that are cooling until they reach 45 F or below. Found multiple pans of prepped lettuce covered in walk-in after 3.5 hours, 54 F. CDI- pans vented and came down in temperature immediately. |