|
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 sausahe holding on grill 86 F. CDI- discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
|3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found pastrami chub 2 days exceeding expiration. CDI- discarded. Label requires refrigeration. |
|
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: Found cut greens held on time with inaccurate time on label denoting time removed from temperature holding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found several items prepared same day above 45 F in front display case. Do not use holding units for cooling foods. Provide adequate space in walk-in cooler for cooling foods. Foods moved to walk-in for cooling. Found chicken salad cooling in walk-in tightly covered. CDI- uncovered. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cooler without ambient thermometer. Place ambient thermometers in front of units to accurately determine temperatures of units. |