|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed grilled chicken, roasted red peppers, sliced American cheese, raw shrimp, and lettuce maintaining temperatures 44F-50F. Items prepped an hour ago. CDI - Items placed in freezers for cooling. VR to be done by 2/7/21. |
|
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 Observed cooked rice with wrong date 1/21 but item was actually cooked on 1/27, and opened can of tomato sauce and grape leaves not date marked. CDI - Tomato sauce voluntarily discarded. Rice dated correctly and grape leaves dated. |
|
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 fries placed on TPHC but item was not time stamped. CDI - Item time stamped.
No signature needed due to COVID-19 guidelines. |