|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 8 dishes in the hotbox in the kitchen with temperatures below <135F. CDI-PIC turned hot holding unit up (internal got to 160F) and food was reheated to 165F. Repeat Violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham/cheese in the prep top >41F. Observed cooked onions at 78F on counter cooling. Bone soup with pieces on top at 110F, sitting on counter cooling. CDI-All items in time parameters, and PIC took to the walk-in to cool. Repeat Violation. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large containers of coleslaw, salad, pasta salad, pico, without datemarks. CDI-PIC datemarked. |
|
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 cold bar and empadas being held on time with no time stamp or written procedures (had procedures for salads and hot bar) CDI-PIC added time stamps and added items to procedure. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed bone soup being cooled on counter at 110F, when asked to take to walk-in food employee put in large plastic container, covered with saran wrap. CDI-Food employee took of cover to allow for air flow. |