|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the vegetarian beans hot holding at 119F. CDI- vegetarian beans were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All potentially hazardous ready to eat foods shall be correctly date marked 24 hours after being held cold. Observed the shredded cheese with a date marking of 4/21/2014. CDI- PIC stated that date marking was incorrect. CDI by instruction. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. All foods that use time as a public health control shall have their times of service recorded. Observed no times written on the TILT board. CDI by instruction. |