|
20
|
1.50
|
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: Keep TCS foods cold at 45 F or below. Butter at make line 65 F under no refrigeration. CDI-Moved to refrigeration. CDI- set up time holding for butter. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Facility has gone to holding lettuce on time in flip top cooler. Containers are labeled but no written procedures available. CDI- prepared written procedures for lettuce and also for butter. |