|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of chicken, sausage, and pasta cold holding above 41F. Internal temperature of 2 door reach in at 49F. CDI, items discarded and PIC put in work order.
Verification Required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 facility without document for extended TPHC for pizza sauce.
Verification Required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed 2 door reach in cooler with an internal temp of 50F. PIC put in work order and moved all foods prepared that afternoon to walk in. PIC states employees have enough space in walk in cooler to place food while 2 door gets serviced. |