|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries and beef hamburgers hot holding in units #5 and #2 below 135F. CDI-Products were immediately removed and reheated to temperatures above 165F within 10 mins. EHS suspects problem is staff removing products from warmer cabinets and holding on serving line not in temperature control. EHS discussed the option of utilizing TPHC for certain food items.
General comment: EHS observed one handsink (not including the handsink in the restroom) serving the entire facility. EHS recommends at least one additional handsink be installed near the prep area, serving line, and warewashing area. Please note that this is not a requirement at this time, but a recommendation. Please contact me if you would like to discuss adding the handsink. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in improperly setup ice bath stored on serving line not being cold held at 41F or below. CDI-PIC stated product was placed on line at 10:15 this morning (09/27) and elected to use TPHC and will discard prior to 2:15. TPHC board used. EHS discussed continuing to use TPHC for such products or maintaining food items at 41F or below. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in-use chemical buckets on serving line with 0 ppm quat. CDI-PIC emptied buckets and refilled with 300 ppm quat. |