|
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. Observed tray of burgers on buns above level of well at steam table 107-131F. Observed pan of BBQ chicken on serving line 116-132F. CDI by reheating items to 165F. |
|
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. Ensure food items under Time as a public health control are 41F or lower before placing out for service. Observed containers of lettuce and tomatoes in open refrigerated case 48-53F. Unsure if items were properly cooled to 41F before process started. CDI by instruction with PIC. |
|
31
|
0
|
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. Observed tightly sealed container of canned black beans 53F in walk in cooler. Can of beans opened today. Leave vented to cool to 41F within 4 hours. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate and manufacturers specifications. Observed final rinse temperature guage of hot water sanitizing dish machine reading less than 180F. Confirmed machine was properly sanitizing using thermolabel. |