|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked sausage and hash browns in warmer cabinet not under temperature control. CDI- PIC Chef Adam Cochran had both reheated. (0pts) |
|
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. Food items in walk in cooler 1 and cold foods on line not under temperature control. See chart for items and temperatures. CDI- PIC adjusted cooler dial as it had been moved during cleaning, and food items checked in approximately and hour and found to be cooling/ under temperature control. PIC had shredded cheese placed in blast chiller for rapid cooling, and voluntarily discarded the yogurt and cream cheese. |
|
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. No times observed on food items at service lines/ bar for those items being held using time as a method of control. All items not marked with required times, checked for temperature control. PIC also had times added. |
|
31
|
0.50
|
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. Shredded cheese and pasta in blast chiller tightly covered, feta cheese tightly covered in reach in cooler at salad bar station. CDI- all vented to further cool foods. |