|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed some TCS foods on melon bar cold held above 41 degrees F. See temperature chart. Repeat. Ensure all TCS cold held at 41 degrees F and below. CDI, Time as a Public Health Control ( TPHC ) used for salad bar TCS items such as cut leafy greens, cheeses, watermelon that were observed cold held above 41 degrees F. cold hold at salad bar. See temperature chart. Written procedures completed today for TPHC. Observed shallow metal pans currently used and suggested use of deeper metal pans for TCS foods at salad bar which may help them be maintained at 41 degrees F and below. |
|
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 recently prepared / packaged watermelon still on cooling process on salad bar at 51 degrees F. CDI, packaged melon relocated to WIF to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch on wrist. |