|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chili (67F), sauerkraut (68F), hotdogs (45-59F), and sausages (68F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 7/26/20 to ensure all TCS foods are kept at 41F or below or on TPHC. EHS provided PIC with a MCPHD TPHC form. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date marks on hotdogs and sausages. CDI- PIC voluntarily discarded items out of temp control.
NOTE: no signature occurred due to covid19 however PIC KT was present during the inspection. |