|
21
|
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: Commercial baked beans holding in oven at 125.0 F after one hour. CDI- reheating reimplemented to 135.0 in oven. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. New menu items to be held on TPHC (meatballs, baked beans) do not have a procedure written. Provide procedures for all new menu items within 10 days. CDI- foods placed on TPHC for today. TPHC procedure template may be found at: http://meck.co/FoodSafety |