|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hash brown potatoes at 100-130F. CDI item reheated to 187F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bib and romaine lettuce that was just prepped and placed in covered plastic containers for holding. Items found at 48F and 51F. Facility must ensure foods are at 41F before storing. Observed green beans, mozzerella, blue cheese, and salmon holding above 45F and shrimp, lettuce, pork chops, and chopped cherry tomatoes at 42-45F. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
Observed cambazola triple creme cheese held for over 7 days. CDI item discarded. Observed whipping cream that was not dated. Repeat. |
|
22
|
0
|
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 fried chicken that was held on TPHC with written procedures but no time stamp. CDI chicken discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed raw ground turkey thawing in sink that was not fully submerged in water. |