|
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
Chili and cheese sauce recorded below 135F on hot well. CDI- Re heated to 165F+ (see chart). Assure products are temped. before transferring to hot well for hot holding. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheese sauce and lettuce recorded above 41F (see chart). CDI- Cheese sauce discarded, lettuce cooled down. |
|
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
TPHC items on front line not marked with a begin/end time. CDI- Time marked. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Vaccum packeged salmon not thawing according to instructions, to remove from packaging. Facility will change thawing methods. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Personal phone stored on green shelf. Keep in designated areas. |