|
19
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four sheet pans of double stacked cheeseburgers in three hot boxes below 135F. CDI PIC unable to reheat cheeseburgers. Cheeseburgers placed on TPHC for service today. FACILITY MUST REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL DURING PREP AFTER COOKING. PRODUCT GOING IN HOT BOXES MUST BE ABOVE 135F. |
|
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 three sheet pans of chicken tenders holding out of temperature control upon entry. Chicken tenders were 62-73F. CDI chicken tenders voluntarily discarded. Observed ham thawing in standing water at 68F. CDI ham prepared in sandwiches and properly cooled. |
|
22
|
0
|
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 TPHC board not completed since 12/2/16. Facility held items on TPHC yesterday 12/7/16 and therefore did not change board at that time. CDI board completed at beginning of service today 12/8/16. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Obesrved ham thawing in standing water. Outer portions of ham was 65F. CDI ham placed in container to allow sufficient water velocity to agitate and float off loose particles in an overflow. Time thawing must be reduced to a period of time that does not allow thawed portions of ready-to-eat food to rise above 45F. |