|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed large pot of pizza sauce in WIC #2 maintaining temperature of 44F. CDI - Item voluntarily discarded. Repeat violation, but much improvement since last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 pizza prep unit and kitchen prep unit placed on time control and time stamped on time chart, but there are no written procedures. CDI - TPHC template emailed. |