|
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 brisket in the hot holding unit at 122F. Observed hush puppies at holding temped at 95F CDI - Product was left over product and was going to be cooled from lunch, placed into the walk in cooler to rapidly cool. Other hot holding foods in the unit were above 135F. Hush puppies were prepped 30 mintues ago, PIC has decided to place this product on TPHC and will add to the TPHC procedures the facility currently has. PIC placed a the time prepped with a discard time not to exceed 4 hours. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salmon and burgers in the cooling drawers at 55F. PIC stated that the unit was at 41F in the AM prior to lunch. PIC removed all the products from the cooling drawers and placed back into the walk in coolers. Products are not left in the cooling drawers over night. Repair the unit. Verification visit required to check in the unit in 10 days. -REPEAT- |