|
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 fish sandwiches and chicken sandwiches hot holding in a hot box below 135F (see chart). CDI- chicken sandwiches were discarded, PIC agreed to reheat fish sandwiches to above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one sheet pan of chicken patties being stored at room temperature. The chicken sandwiches were ~75F. CDI- product was discarded. |
|
22
|
1
|
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 caesar side salads being held using TPHC. No times were on the TPHC board. CDI- time was added to TPHC board, product will be discarded within 4 hours. |