|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held hot at 135 F or above. Found pan of mac and cheese in holding unit 86 F. Moved immediately to oven and cooked. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF: Follow approved HACCP plan for sushi rice. Observed rice unlabeled with time and ten hour expiration as per HACCP plan. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Do not tightly cover TCS foods that are cooling until they reach 45 F or below. Observed several items on speed carts in walk-in above 54 F tightly covered. Gravy just mixed. Cart with macaroni, deli ham chub had been out of cooler for a period of time.. |