|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed bbq chicken in pizza prep cooler > 45F. CDI voluntary discard by PIC.
observed gravy in upright cooler > 45F. CDI by voluntary discard by PIC. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 ribs and brisket stored as leftovers in walk-in cooler. These items are listed as TPHC procedure items and must be discarded at end of 4 hour period.
CDI voluntary discard by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
observed tea urn lids on self service line with openings on lids. CDI- lids wrapped with plastic wrap. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed dried ice cream on scoop stored in dipper well without running water.
CDI by wash, rinse, and sanitize of scoop and dipper well. |