|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw in pan over ice was not holding cold enough - 53F. CDI - moved back to cooler. Observed plates of deli stationj food stored in top section of prep cooler were not holding cold enough - 45F-54F. CDI - removed for rapid rechilling. Discussed with PIC who said this usually holds very cold. He will investigaste cause. I mentioned that he could also use TPHC for these items if he wishes. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 sushi rice being held on TPHC without proper documentastion. CDI - voluntarily discarded. Left TPHC template and instructions with PIC for use in the future. Rice measured 94F and had been removed from temperature control 90 minutes earlier. |