|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
observed meatballs reheating in warmer 108-123F.
CDI meatballs rapidly heated to 140F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed TCS foods in walk-in cooler > 45F (deli meats, meat sauce, cheese)
CDI by voluntary discard. Repair service on site. PIC will utilize other cold holding units until walk-in is repaired.
All TCS foods that will continue to be stored in walk-in cooler will be kept on TPHC and discarded after 4 hours per PIC.
Verification required within 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
observed ambient air temperture of 48F in walk-in cooler.
Verification required within 10 days. |