|
19
|
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 some portions of a pan of bbq chicken hot holding below 135F (see chart). CDI- Product was reheated to above 165F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility using TPHC for salads and other TCS items without marking begin times on their TPHC board. PIC indicated the items were placed on TPHC at 10:15AM but no times were recorded at 10:40AM. CDI- times were marked. |