|
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 trays of chicken sandwiches in 3 different hot boxes hot holding at 128-131 degrees. Appears sandwiches are cooling during prep and when placed on room temp buns. If losing heat during prep, need to reheat sandwiches before hot holding to ensure they hot hold or consider using TPHC. CDI- Sandwiches all reheated for proper hot holding. |
|
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 a few items not written on TILT/ TPHC board until 15-20 minutes after they had been left out for service. CDI- Items written on TILT/ TPHC board per written procedure. |