|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked veggie pinwheel sitting on top of the steam table, not under temperature control. CDI- PIC stated these are also on time and she placed the food on the TPHC board.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
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 on the front service counter at ambient air. PIC stated the cheese was removed from temperature control at 1020AM. CDI - PIC Food is on TPHC however is not on the current TPHC procedures, PIC added to the TPHC board.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed a couple TCS foods out of the temperature control: sliced cheese and veggie pinwheels. Discussed with the PIC that if they decide to place this TCS foods on time then these foods shall be added to the current TPHC procedures. CDI- added the sliced cheese and veggie pinwheel to the current TPHC procedures.
TPHC procedure template may be found at: http://meck.co/FoodSafety |