|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold TCS foods hot at 135 F or above. Found cheeseburgers in two warmers less than 135 F. CDI- reheated to 173 F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding foods on time instead of temperature. Found salads already moved to grab and go unit fifteen minutes before lunch period at 48 F. TILT Board did not have that days salads listed. Time removed from refrigeration was recorded as 10:30 on board but time of inspection was 10:00 AM. Do not pre-write times on board since salads should be temped before offerrred for consumption. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF: Foods packaged in a facility and subsequently offerred for self service sale shall bear labeling as required. CMS is in communication with the state to gain a solution to gain compliance. |