|
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. -PObserved chicken holding at <135F today. Sent to be properly reheated and water added to the steam table to correct. |
|
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/PfObserved salads on the line and in the cold hold reach in holding at 45-46F today. Must chill these down to 41F or less before timing the product out of temperature. All salads moved back into the walk in cooler or freezer. Recommend to reduce number of salads left out at one time during production and use freezer to quickly chill down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads in closed containers, tightly stacked , and in a reach in unit today cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean ice cream cooler lids- build up today. |