|
20
|
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 cut melon on the front line and in the cold holding reach in units with a temperature above 41F (see temp chart). CDI- PIC moved items to walk in cooler for more rapid cooling. |
|
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 cut melon out on the line at 55F before time was marked on the TPHC board. Ensure that all items hit 41F or below before placing on time. CDI- PIC moved all cut melon to the walk in freezer for more rapid cooling. |